The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Garfish with fried vegetables, tzatziki, and burghul and black-eyed bean salad


You'll need

  Garfish and vegetables 1½ cups olive oil, for shallow-frying 3 small (about 100gm) zucchini, trimmed and thinly sliced 1 (about 350gm) eggplant, thinly sliced 12 (about 1 kg) garfish, cleaned   Tzatziki 1 telegraph cucumber 3 cloves garlic 2 cups Greek-style yoghurt 1 tbsp red wine vinegar 2 tbsp olive oil   Burghul salad 160 gm (1 cup) fine burghul (cracked wheat), soaked in cold water for 30 minutes, then drained 2 green onions, finely chopped 2 tbsp each mint, dill and flat-leaf parsley, finely chopped lemons, juice only ½ cup olive oil   Black-eyed bean salad 400 gm (2 cups) black-eyed beans 2 (about 120 gm) kipfler potatoes , peeled 1 tbsp flat-leaf parsley, finely chopped 2 tbsp olive oil

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • For burghul salad, combine all ingredients in a bowl, cover and refrigerate until required.
  • 04
  • Heat oil in a large frying pan and shallow-fry zucchini and eggplant, in batches, until golden and tender, then drain on absorbent paper.
  • 05
  • 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.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

You might also like...

Fuss-free summer recipes

recipes

Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes

recipes

Prawns with black beans, chorizo and chipotle

Fast summer recipes

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Fast seafood recipes

recipes

Sparkling cherry crush

Six fast noodle recipes

recipes

Bullshot

Tequila and sangrita

recipes

Spirulina Rush

conversion tool

 
get the latest news

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

×