Chefs' Recipes

Coorong mullet escabeche

Australian Gourmet Traveller recipe for Coorong mullet escabeche by Paul Wilson from Half Moon.
Coorong mullet escabeche

Coorong mullet escabeche

Sharyn Cairns

This dish is served as part of a tasting plate called ‘Mediterranean-inspired delicacies from the sea’ that also includes octopus salad and tuna crudo. They would also make great entrées; just double them.




1.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.
2.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.

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