Favour the fish with The Salopian Inn
We asked Karena Armstrong of The Salopian Inn to pick her favourite South Australian ingredient and create a recipe especially for EatDrink Local SA and SALife magazine.
Karena narrowed her choice to two ingredients, so we get two recipes (win, win!) and you can find her recipe for Almond + Nectarine + Gin Torte over here.
But we digress. This recipe is all about Karena’s favourite fish, the silvery Coorong Mullet. Karena says this fish is undervalued so get yourself some, make this recipe and find out why she loves the moist texture and (not over the top) oily texture of this iconic South Australian fish.
Karena sources her fish from Coorong Wild Seafood (another great South Australian story) and of course you can choose from so many amazing, world class olive oils to cook your fish and for your finishing drizzle. We love Rio Vista, Pendleton, Longridge, Penfield, Bovalina…
This is a pretty and colourful dish, drawing on the flavours of late summer/early autumn to hero not just the mullet, but fresh salad ingredients (maybe home grown by you?) There’s texture from the creamy Fleurieu Milk Company Yoghurt, crunch from fresh South Australian almonds, a touch of warmth from the chilli, and the fresh zing of lemon juice.
It may look complex but the preparation and cooking is simple and you can have this on the table in no time at all.
- 6 double butterfly fillets Coorong Mullet
- 100ml olive oil
For the Tomatillo Salsa
- 200g tomatillo
- 50ml olive oil
- 1/4 brown onion
- 2 garlic cloves
- 1 bunch coriander
- 2 green chillies
- 2 limes, zested and juiced
For the Salad
- 500g zucchini or squash, with flowers if possible
- 12 cherry tomatoes or 2 large heirloom tomatoes
- 1 lemon
- 1/4 red shallot
- 1/2 bunch basil
- 1/2 bunch coriander
- 100g raw South Australian almonds, toasted and chopped
- 100ml Fleurieu Milk Company Greek Yoghurt
- 50ml extra virgin olive oil
- To make the salsa, roughly chop all the ingredients and add to a high speed blender. Puree until very smooth and set aside.
- To prepare the salad, slice the zucchini, tomato and red onion finely with a sharp knife or mandolin slicer (this will ensure the texture of the salad doesn’t interrupt your enjoyment of this fabulous fish). Set aside.
- Wash the herbs and pick the leaves. Add the leaves to your salad and finely slice the stems to add to your tomatillo salsa.
- Prepare the fish by patting the skin dry with a paper towel and seasoning with salt flakes.
- Heat a large non-stick frying pan to medium heat and add the olive oil.
- Place the fish skin-side down and cook over medium heat. When the sides of the fish are crisp and the flesh is largely white, turn the fish over and immediately remove from the pan. Drain the fish on paper towel and transfer to your serving plate. Season with the lime juice and zest and some extra sea salt.
- Add some salsa to each piece of fish, then scatter over your salad and roasted almonds.
- Finish with a drizzle of your favourite premium South Australian extra virgin olive oil, a few small dollops of Fleurieu Milk Company Greek Yoghurt and serve.