Fish with native honey

Try a seafood taste of Australia with this recipe for fish with native honey from Arabella Douglas. Sea mullet fillets are marinated in a turmeric native honey mixture, then pan-fried to golden perfection. Serve with an avocado micro green salad and roasted sweet potatoes.

Fish with native honey Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  1 hour

• difficulty

  Easy

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Ingredients

• 3 tsp native honey
• 3 tsp ground turmeric
• 4 skin-on sea mullet fillets (200 g each)
• 4 medium sweet potatoes
• 1 cup (250 ml) light flavoured extra virgin olive oil
• 5 fresh lemon myrtle leaves
• 2 tbsp olive oil
• 3 avocados, diced
• 50 g micro greens
• 2 lemons, cut into cheeks
• ground pepperberry, to serve
• chilli oil, to serve

Marinating time: 2 hours – overnight

Instructions

1. In a large bowl, combine the honey and turmeric until well combined. Add the fish fillets to the bowl and rub well with the marinade, then refrigerate for 2 hours, or preferably overnight.
2. Preheat the oven to 180˚C fan-forced. Wrap the potatoes individually in foil, then place on a baking tray. Bake for 45-60 minutes until cooked through, or a skewer is easily inserted. Cook times will depend on the size of the potato.
3. Meanwhile, heat the olive oil and lemon myrtle leaves in a small saucepan over medium heat for 4-5 minutes. Remove from the heat and allow to cool.
4. Heat 2 tbsp olive oil in a large frying pan over medium-high heat until smoking. Add the marinated fish fillets, skin-side down and cook for 2-3 minutes. Do not move the fish while it is cooking. Turn the fish, and season with salt and pepper and continue to cook until cooked through.
5. Combine the avocado and micro greens in a large bowl and drizzle with a little lemon myrtle oil and a squeeze of lemon juice and gently toss to combine. Halve the roasted sweet potatoes.
6. Divide the sweet potatoes between plates and top with the dressed avocado salad. Serve with the fish, lemon cheeks, ground pepperberry and chilli oil on the side.

 

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Fast Fish

Watch the full episode here

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Watch the full episode here

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