Kingfish with crunchy black rice / by Susan Fuller

4 fillets Kingfish or any firmer fleshed fish

1 1/2 cups black rice

2 bunches brocolini

2 cups frozen peas

olive oil and butter

salt and pepper to taste

cook rice according to instructions - black rice takes approximately 30mins

drain and rinse in cold water and set aside ( this can be done several days ahead and kept in fridge - its great in a poke bowl)

trim and pat dry kingfish

unthaw peas in boiling water - do not leave to soak or they will overcook and go brown - you want the pea puree to be a lovely lettuce green

add one cup of peas, 30gms butter, salt and pepper to a blender and blend until silky smooth, set aside keeping warm

blanche the brocolini until still slightly crunchy, drizzle in olive oil and set aside

at the same time heat two frypans - one for the fish and one for the rice

use 60ml olive oil in the rice pan and heat to high, add rice and let it heat and very slightly stick on the bottom use a flat spatula to lift and turn rice so it uniformly gets a little crunchy and hot at the same time. A little seasoning at this time is good

use only a small amount of equal parts butter and olive oil in fish pan - you want the oil to fry the surface of the fish without making it oily. Fry fish for 2 minutes on each side or until you can see the flesh caramelising. You can season the fish whilst it is cooking. The fish should be just cooked through. To test, a fork should penetrate the fillet easily without pressure. If you are using tuna you can leave it rare in the middle

Assemble the dish with rice and brocolini, then fish on top and a spoonful of pea puree to the side. Sprinkle a small pinch of good quality sea salt flakes on the fish and serve with a wedge of lemon