I have chosen to cook kingfish, as it was my childhood goal to catch one when heading out on the family boat. Being a third-generation boatie, fishing, diving and foraging for kaimoana is instinctive and a great family passion – whether I was trawling for kahawai as young lad, or now teaching my kids the fun in catching yellowtail at dusk.
Kingfish are very elusive, however when caught they are so versatile with stunning flavour and texture. As kids it was more about the hunt, while today it is more about the flavour. Kingfish sashimi cut atsuzukuri-style (thick-cut fishermanstyle) is one of my favourites, and another is this recipe; a prime thick tranche to be cooked over the open-charcoal robata barbecue.