olive oil
2 eggplants, cut into 1-2cm cubes
1 chilli, seeded and finely chopped
½ cup toasted walnuts, roughly chopped (or use toasted almonds)
2 tablespoons red wine vinegar
1 small handful coriander leaves, finely chopped
1-2 tablespoons extra virgin olive oil (optional)
zest and juice of ½ lemon
2 teaspoons white wine vinegar
½ teaspoon caraway seeds
2 tablespoons tahini
½ savoy cabbage (approx. 350g), or use a green or red cabbage instead, thinly shredded
½ teaspoon sea salt
4 skin-on kahawai fillets or use another oily fish such as mackerel or grey mullet
2 teaspoons ground cumin
1 teaspoon ground cardamom
1 teaspoon sumac
1 teaspoon fine sea salt
2 tablespoons tahini
½ cup thick Greek-style yoghurt
lemon juice, to taste
oil, for barbecuing or frying
flatbreads, to serve

Oily fish such as kahawai, grey mullet and mackerel are capable of holding their own with strongly flavoured spices. They are underrated and make for great eating. I usually get whole fish from a seafood market; most places will scale and fillet them for you without any added cost. Make sure to keep the skin on as it makes cooking the fish a breeze and, yes, I do think it’s delicious to eat.

While I’ve made this to serve four generously, it also adapts well as a snack for a large group. Use small flatbreads, corn or flour tortillas, or even tostadas. Cut the fish into bite-sized pieces, have all the components cooked and ready in bowls and get everyone to build their own.

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2.Heat 3-4 tablespoons olive oil in a frying pan, add the eggplant, sprinkle with some salt and cook, stirring occasionally, until tender and soft (about 5-6 minutes). Do this in batches if need be and add extra oil as required.
3.Put into a bowl with the chilli, walnuts, vinegar and coriander.
4.Season with salt to taste and, if necessary, add a little extra virgin olive oil to loosen.
5.Set aside for 15 minutes to allow the flavours to mingle before using.
7.In a large bowl, combine the lemon zest and juice, white wine vinegar, caraway seeds and tahini.
8.Add the cabbage to the bowl along with the salt and massage gently for a few minutes to soften the cabbage and blend it with the dressing. Set aside.
10.Cut the fillets down the middle, removing any of the finer bones. Thoroughly pat dry the skin of the fish pieces.
11.Combine the cumin, cardamom, sumac and sea salt and rub over the flesh of the fish.
12.Refrigerate for at least 20 minutes. Bring out of the fridge at least 20 minutes before you plan on cooking.
13.Put the tahini in a bowl with the yoghurt and combine.
14.Add enough water to make the sauce a drizzling consistency, then taste and season with salt.
15.Add a little lemon juice if you think it needs a little more acidity.
16.Heat a barbecue flat plate to a medium heat and lightly oil the surface (or use a frying pan with a little oil ).
17.Grill the fish fillets skin-side down for 3-4 minutes; if the skin is sticking then leave for another minute or so until it is ready to turn.
18.Flip over to finish cooking for 1-2 minutes.
19.Quickly heat the flatbreads on the barbecue and keep warm, stacked in a clean tea towel.
20.To serve, put some slaw on each flatbread, add fish and eggplant salsa and drizzle with tahini yoghurt.
22.Replace the fish with haloumi or firm tofu, cover with the same spices and proceed as for the recipe.
23.Use coconut yoghurt if preferred.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles