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Crispy skin mulloway with micro herbs, daikon salad And a chilli tamarind sauce

Preparation time:: 30 mins

Cooking time:: 30 mins

Serves:: 4

Ingredients

4 x 200g mulloway fillets, skin on
Salt, to season

40ml grape seed oil, to fry

Tamarind chilli sauce
2 long chilies
2 bird’s-eye chilies
2 eschalots
1 garlic clove
2 tsp grape seed oil
60ml tamarind puree
60g palm sugar, grated
25ml fish sauce
2 tsp caster sugar

60ml water

Salad
200g daikon radish, cut into julienne
2 spring onions, cut into julienne
1 punnet micro coriander cress
1 punnet micro mint
3 tbs fried shallots
1 long red chillies, deseeded, cut into julienne
2 tsp white sesame seeds, toasted

Method

1. To make tamarind chilli sauce, soak chillies in warm water for 30 minutes, then add to a food processor with eschalots, garlic and oil and process until smooth (or grind in a mortar and pestle). Place mixture in a medium saucepan over medium heat and cook, stirring, for 5 minutes or until fragrant and paste begins to darken.

2. Add remaining ingredients. Bring to a simmer and cook, stirring, for 5 minutes or until sugar is melted and mixture is combined. Remove from heat and cool.

3. Meanwhile, lightly score fish skin and sprinkle with salt. Heat a lightly oiled heavy-based frying pan until very hot, then reduce heat to medium. Add fish and cook, skin side down, for 4 minutes. Turn and cook for a further 1-2 minutes or until fish is just cooked through (exact time will depend on thickness of fish).

4. To prepare salad, combine all ingredients in a large bowl. Add enough tamarind chilli sauce to coat, then toss to combine.

5. Serve fish with salad.

Notes

Tips

- You can either make your own tamarind puree by soaking dried tamarind in water or you can buy it pre-prepared in a jar.
- Dried tamarind is sold in blocks. Reconstitute it in hot water, then push through a sieve.
- If you don’t have grape seed oil, substitute it with a neutral nut or vegetable oil.

- If mulloway is unavailable, substitute it with another delicate white fish, such as snapper, and adjust cooking time accordingly.

Recipe by Team Leigh and Jennifer