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Kingfish fried in chipotle crust

This popular fish is often called ‘kingfish’ or ‘yellowtail’ for short. The fish is often used to make sashimi but can also be used for so much more. The chipotle crust (smoked red jalapeño pepper) adds an incredible amount of flavour to the fish.

Allergens & dietary requirements

  • Fish
  • Sesame seed
  • Pescetarian


  • kg kingfish filet
  • 70 sesame seed
  • coriander seeds
  • red chilli pepper, dried
  • 20 flat-leaf parsley
  • 20 basil
  • 50 ml olive oil
  •  as needed neutral oil
  •  salt and pepper

Preparation method

  • Toast the sesame seeds in a dry pan.
  • Heat the coriander seeds and dried chilli in a frying pan to release the aromas.
  • Next, finely crush in a mortar or grind down to a powder in a coffee grinder.
  • Chop the parsley and basil.
  • Mix the cane sugar molasses or syrup with the chipotle powder, spices, olive oil, and chopped herbs.
  • Cut the kingfish into neat strips.
  • Season to taste with salt and pepper.
  • Rub the herb mixture onto the fish.
  • Next, coat the fish with the sesame seeds.
  • Fry the fish on all sides in a neutral oil. The core of the fish must stay raw.
  • Allow to cool down slightly before slicing thinly.

Serving suggestions

  • As a component in a dish with chipotle sauce and a watercress salad.
  • As a component in a dish with sweet pepper, spring onion, and sweet potato.