Ingredients
| 250g raw trevally, diced into 1cm cubes | |
| 1 bunch chives, finely chopped | |
| FOR THE PICKLED RED ONIONS | |
| 1 red onion, peeled | |
| 100g caster sugar | |
| 100ml water | |
| 100ml white wine vinegar | |
| FOR THE PRESERVED-LEMON MAYO | |
| 2 preserved lemons | |
| 2 egg yolks | |
| 20ml vinegar | |
| 200ml neutral oil (like grapeseed or canola) | |
| FOR THE DRESSING | |
| 30ml pomegranate molasses | |
| 30g sumac | |
| 30ml lemon juice | |
| 50ml olive oil | |
| FOR THE LEBANESE BREAD CRACKER | |
| 1 piece Lebanese bread | |
| 50ml olive oil |
Instructions
| 1. | Preheat the oven to 160°C. |
| 2. | For the pickled onions, thinly slice the onion (or use a mandolin if you have one). |
| 3. | Bring the sugar, water and vinegar to the boil in a small saucepan. Once boiled, add the onions and take off the heat. Leave to cool in the liquid. |
| 4. | Once cooled, remove the onions from the liquid and squeeze out any excess moisture. Chop finely. |
| 5. | For the preserved-lemon mayo, remove the pith from the preserved lemons and chop roughly. |
| 6. | Put in a blender with the egg yolks, vinegar and some salt. Blend until a smooth paste is formed. |
| 7. | With the blender on, slowly stream in the oil until thick and creamy. Season to taste. |
| 8. | Spoon into a piping bag or squeeze bottle. |
| 9. | This will make more than needed, but the remaining mayo can be kept in the fridge for up to one week. |
| 10. | For the dressing, whisk together the pomegranate molasses, sumac, lemon juice and olive oil. Season to taste with salt. |
| 11. | For the bread cracker, trim the edges of the Lebanese bread to create a square, then cut into five long strips. |
| 12. | Peel apart the two layers of bread, so you have 10 strips. |
| 13. | Lay these on a tray, brush with olive oil and season with salt. |
| 14. | Bake until lightly golden and crispy, then cool. |
| 15. | To assemble, put the diced fish into a bowl. |
| 16. | Pour over the dressing, half of the pickled onions and half of the chopped chives. |
| 17. | Mix thoroughly for 30 seconds to emulsify the dressing and coat the fish. |
| 18. | Lay the bread crackers on a chopping board and spoon the fish mixture on top. |
| 19. | Dot with preserved-lemon mayo, sprinkle with reserved pickled onions and chives. |
| 20. | Transfer to a serving platter and serve. |
Photography Jason Creaghan
Leave a Reply