Ingredients

• 4 thick brill fillets
• about 150g/5oz each
• skin removed
• salt and freshly ground black pepper
• 1 tbsp white sesame seeds
• 1 tbsp black sesame seeds
• 1 tbsp vegetable oil
• 25g/1oz butter
• chives
• to garnish
• 2 tbsp wholegrain mustard
• 1 tsp English mustard powder
• 2 tbsp caster sugar
• 2 tbsp rice wine vinegar
• 2 tbsp Japanese soy sauce
• 5 tbsp vegetable oil
• ¼ small white cabbage
• finely shredded
• 1 small carrot
• finely grated
• 2 tbsp pickled ginger
• finely chopped
• 3-4 tbsp soy sauce
• preferably Japanese
• 1 tbsp caster sugar
• ½ tbsp rice wine vinegar
• 2 tbsp lime juice
• 1 tbsp peanut butter
• ½ tsp chilli powder
• 4 tbsp chopped fresh coriander
• 2 tbsp finely sliced spring onions
• 1 packet wonton skins
• or spring roll wrappers
• oil
• for deep frying
• salt
• to taste

Directions

• For the brill
• season the brill fillets with salt and freshly ground black pepper then sprinkle the top of the fillets with the sesame seeds
• pressing them firmly into the fish.
• Heat a large frying pan over moderately high heat
• add the oil and butter and
• when the butter is foaming
• put in the fish fillets
• sesame seed-side down.
• Fry for about five minutes
• turn carefully with a fish slice and cook for a further three minutes
• or until cooked through. Remove from the pan and keep warm. Garnish with the chives before serving.
• For the dressing
• place both of the mustards
• sugar
• vinegar and soy into a bowl and whisk together until the sugar has dissolved.
• Gradually whisk in the oil until emulsified.
• For the coleslaw
• in a ceramic or stainless steel bowl
• combine all of the ingredients except for the coriander and spring onions.
• Allow to marinate for at least one hour (or up to 2-3 hours if you have time).
• Just before serving
• lightly strain the excess liquid off
• and stir in the coriander and spring onions.
• For the wontons
• heat a deep fat fryer to 180C/350F or until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Separate the wonton
• or spring roll wrappers
• and cut into fairly fine strips.
• Fry until crisp and golden-brown.
• Remove with a slotted spoon
• drain on kitchen paper and season generously with salt.
• To serve
• place each brill fillet onto the side of a serving plate. Spoon the coleslaw alongside the brill and top with the crispy wontons. Spoon the dressing around the plate and over the fish.