Korean Fried Monkfish with Kimchi

450g monkfish, cut into bite-sized chunks

1 tsp black and white sesame seeds

2 scallions, finely sliced

For the coating

150g potato starch

80g cornflour

40g rice flour

1 tsp baking powder

For the sauce

1 tbsp butter

2 tbs gochujang

2 tbsp tomato ketchup

2 tbsp honey

1 tbsp mirin

1 tbsp apple cider vinegar

For the kimchi

1 small red cabbage, finely sliced

1 carrot, finely sliced

2 tbsp fish sauce

1 tbsp rice wine vinegar

½ tsp caster sugar

1 thumb sized piece of ginger, minced

1 tsp gochugaru (Korean chilli flakes)