2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Buy a subscription this month for your chance to win one of five health retreat escapes at Golden Door valued at $35,000. Offer ends May 28.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Coorong mullet escabeche

You'll need

  • 25 ml
  • olive oil
  • 1
  • garlic clove, thinly sliced
  • 100 gm
  • (about 1 bunch) Dutch carrots, thinly sliced diagonally
  • 1
  • celery stalk, peeled, thinly sliced diagonally
  • ¼
  • small fennel bulb, peeled, shaved on a mandolin
  • ½
  • red birds-eye chilli, thinly sliced
  • 75 ml
  • cabernet sauvignon vinegar
  • 2½ tsp
  • caster sugar
  • 1¼ tbsp
  • sweet smoked paprika
  • Pinch
  • of saffron threads
  • Finely grated rind and juice
  • of 1½ navel oranges (165ml juice)
  • 75 ml
  • dry white wine
  • 250 ml
  • (1 cup) fish or chicken stock
  • small Spanish onions, thinly sliced
  • 50 gm
  • pitted black manzanillo olives
  • 75 gm
  • podded broad beans (about 300gm unpodded), blanched and peeled
  • 1½ tbsp
  • extra-virgin olive oil, plus extra for brushing
  • ½ cup
  • (loosely packed) basil leaves
  • 3
  • coorong or red mullet fillets (about 80gm each), pin-boned, halved

Method

  • 01
  • Heat olive oil in a wide saucepan over low heat, add garlic and stir until aromatic (1-2 minutes), then add carrot, celery, fennel and chilli and stir occasionally until soft (5-7 minutes). Add vinegar, sugar, paprika and saffron, stir to combine and season to taste with sea salt. Add rind, juice, wine and stock, bring to the boil over medium heat, then simmer over low heat until vegetables are very tender (10-15 minutes). Add onion, olives and broad beans, remove from heat and set aside to cool. Drain (reserve 125ml liquid), then combine vegetables with extra-virgin olive oil, basil and reserved liquid.
  • 02
  • Preheat a grill to high. Lightly season mullet, brush skin side with olive oil and place skin-side down on an oil-greased baking tray. Grill until just cooked through (2-3 minutes) and serve immediately with vegetable mixture.

At A Glance

  • Serves 6 people
  • 20 min preparation
  • 30 min cooking (plus cooling)
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people
  • 20 min preparation
  • 30 min cooking (plus cooling)

You might also like...

Adriano Zumbo: Rice pudding trifle with saffron jelly and mango and mint salsa

recipes

Adriano Zumbo: Passionfruit, lychee and coconut buche de Noel

Adriano Zumbo: Cranberry-rosemary Florentine bars

recipes

Adriano Zumbo: Candy cane macarons

David Thompson: Green papaya salad (Som dtam malakor)

recipes

David Thompson: Charred rice noodles and chicken with thickened “gravy” (Raat nar gai)

David Thompson: Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.