I’ve been remiss in not posting lately. Here’s a recent plate of dukkah-crusted garfish with carrot puree, baksed cauliflower, charred capsicum, parsley and yoghurt.
I’ve previously made this with garfish fillets, but this time cooked whole garfish.
The dukkah crumb recipe comes from Greg and Lucy Malouf’s fabulous book “Malouf“.
8 tbsp sesame seeds
4 tbsp coriander seeds
3 tbsp cumin seeds
Toast each of these separately in a dry pan, then crush together.
Dip the fish in plain flour, then egg and then the dukkah. Deep fry for 4 minutes.