Step 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.

Step 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.

Step 3

Add the green shallots, nori and ginger to the carrot mixture and gently toss to combine.

Step 4

Combine the mirin, soy sauce, sesame oil, peanut oil and garlic in a screw-top jar and shake until well combined.

Step 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.

Step 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.