Chargrilled fish with carrot salad and soy dressing

Method

• 1
  Heat a small non-stick frying pan over medium heat. Add the sesame seeds and cook, stirring, for 1 minute or until toasted. Transfer to a plate and set aside.
• 2
  Use a vegetable peeler to slice the carrot and cucumber (avoiding the seeds) lengthways into thin ribbons. Use a small sharp knife to cut the ribbons lengthways into thin strips. Place the shredded carrot and cucumber in a large bowl.
• 3
  Add the green shallots, nori and ginger to the carrot mixture and gently toss to combine.
• 4
  Combine the mirin, soy sauce, sesame oil, peanut oil and garlic in a screw-top jar and shake until well combined.
• 5
  Preheat a chargrill or barbecue grill on high. Brush the chargrill or barbecue grill with peanut oil to lightly grease. Add the fish and cook for 3 minutes each side or until brown and just cooked through.
• 6
  Place the fish on serving plates. Top with the carrot salad and drizzle with the soy dressing. Sprinkle with the toasted sesame seeds and serve immediately.