FAST FOOD
Garfish with fried vegetables, tzatziki, and burghul and black-eyed bean salad
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Serves
4
| Garfish and vegetables |
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1½ cups
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olive oil, for shallow-frying
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3 small (about 100gm)
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zucchini, trimmed and thinly sliced
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1 (about 350gm)
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eggplant, thinly sliced
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12 (about 1 kg)
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garfish, cleaned
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| Tzatziki |
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1
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telegraph cucumber
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3 cloves
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garlic
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2 cups
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Greek-style yoghurt
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1 tbsp
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red wine vinegar
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2 tbsp
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olive oil
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| Burghul salad |
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160 gm (1 cup)
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fine burghul (cracked wheat), soaked in cold water for 30 minutes, then drained
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2
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green onions, finely chopped
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2 tbsp each
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mint, dill and flat-leaf parsley, finely chopped
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1½
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lemons, juice only
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½ cup
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olive oil
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| Black-eyed bean salad |
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400 gm (2 cups)
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black-eyed beans
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2 (about 120 gm)
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kipfler potatoes , peeled
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1 tbsp
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flat-leaf parsley, finely chopped
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2 tbsp
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olive oil
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1
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For black-eyed bean salad, place beans and potatoes in a saucepan, cover with cold water and simmer for 20-30 minutes or until tender. Drain and cool. Coarsely chop potatoes and place in a bowl with beans, parsley and olive oil, then season to taste with sea salt and freshly ground black pepper and combine well. Cover and refrigerate until ready to serve.
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2
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Meanwhile, for tzatziki, coarsely grate cucumber and place in a colander, weighted down with a plate, for 15 minutes to drain liquid. Place cucumber in a piece of muslin or a tea towel and squeeze remaining liquid out. Place garlic and a large pinch of sea salt in a mortar and, using a pestle, pound until a paste forms. Process cucumber, garlic, yoghurt, vinegar and ground black pepper to taste in a food processor until smooth, then, with motor running, slowly add oil until well combined. Alternatively, place all ingredients in a bowl and stir to combine. Cover and refrigerate until ready to serve. Makes about 3 cups.
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3
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For burghul salad, combine all ingredients in a bowl, cover and refrigerate until required.
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4
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Heat oil in a large frying pan and shallow-fry zucchini and eggplant, in batches, until golden and tender, then drain on absorbent paper.
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5
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Season garfish to taste, then heat 1 tbsp oil in a large frying pan and pan-fry fish, in batches, over medium-high heat for 3 minutes on each side or until just cooked through. Serve garfish with fried vegetables, tzatziki, and burgul and black-eyed bean salads, passed separately.
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RECIPE Andy Harris
PHOTOGRAPHY William Meppem
STYLING Heidi Moore
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