Ingredients
- Pickled onion Ingredients:
- 2/3 cup red onion, sliced
- 1/3 cup white wine vinegar
- Barley salad Ingredients:
- 1 cup pearl barley
- 2 0.5 cups water
- 1 capsicum, diced
- 1 cup cucumber, diced
- 2 spring onion, chopped
- 1 cup fresh coriander, chopped
- 3 tbsp lemon juice
- 2 tbsp olive oil
- Spiced fish Ingredients:
- 1 tbsp ground sumac
- 2 tsp smoked paprika
- 0.5 tsp ground cumin
- 2 tbsp flour
- 900g fish fillets
- 3 tbsp olive oil
Recipe also works with:
Method
- To make the pickled onion, mix together the red onion and vinegar and keep refrigerated for at least 2 hours before serving.
- Place barley in a rice cooker with the water and cook until all of the water has been absorbed and the rice cooker turns to ‘warm’.
- Remove from rice cooker and allow to cool.
- Add remaining salad ingredients and keep refrigerated.
- For the fish, mix the dry ingredients together.
- Coat the fish fillets in the spice mixture.
- Heat a frying pan with the oil and cook the fry the fish until golden brown on each side and just cooked through.
- To serve, place the fish on the barley salad with some of the pickled red onion. A dollop of unsweetened plain yoghurt is also a good accompaniment
Species used in this recipe
Sand flounder Mãori Name: Pātiki
Yellowbelly flounder belong to the Pleuronectidae (righteye flounders) family.
Yellowbelly flounder
Yellowbelly flounder belong to the Pleuronectidae (righteye flounders) family. Related species: Greenback flounder (R. tapirina) are dark green ab ...