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
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At A Glance

  • Serves 4 people

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