Rare Treat: Mulloway Ceviche with Charred Corn, Pickled Samphire Fattoush Recipe

Hot summer days call for raw fish and crisp white wine, write Africola’s head chef Imogen Czulowski and restaurant manager Nikki Friedli.

MULLOWAY CEVICHE WITH CHARRED CORN, PICKLED SAMPHIRE FATTOUSH RECIPE

Ingredients

CEVICHE

– 500g mulloway (filleted skin removed and cubed)
– 5 limes (zest and juice)
– 2 corn cobs (charred)
– 1 bunch curry leaf
– 2 flat breads (lawash is the best)
– 1 bunch fresh young oregano

PICKLED SAMPHIRE

– 250g of samphire
– 2 bird’s eye chillies (sliced)
– 2 garlic cloves (sliced)
– 1 tsp coriander seeds (toasted)
– 200ml white wine vinegar
– 400ml water
– 100g sugar
– 2 tbsp salt

Method

SAMPHIRE

1. Blanch the samphire in boiling salted water, then refresh in ice.

2. Bring the vinegar, water, sugar, salt, coriander seed to the boil (the mix should be tart but the sugar and salt should balance in flavour).

3. Toss the chilli and garlic with samphire and put it into a jar.

4. Let the vinegar mixture cool slightly, and then pour it over the samphire.

NOTE: The pickled samphire can be kept in the fridge for months.

MULLOWAY CEVICHE

5. Toss the diced mulloway in with the lime juice and salt to taste. Let it sit for 10 minutes. The mulloway will turn an opaque colour as the lime juice cooks the fish. Strain any excess liquid from the fish add the charred corn, oregano, lime zest, pickled samphire and season with salt and pepper.

FRIED FLAT BREAD AND CURRY LEAVES

6. Heat a pot of vegetable oil to 160 degrees. Fry the leaves for about two minutes until crispy (be careful as they will spit).

7. Strain the leaves on some paper and lightly season.

8. Fry the torn flat bread at the same temperature in the same oil as the leaves until crispy. Season with sumac and salt.

9. To assemble: add everything together and eat it as a salad or use the bread and eat it like a dip. Also finish with your favourite chilli oil. The more the better.

BOOZE MATCH: 2017 LA PETITE VANGUARD SEMILLON, ADELAIDE HILLS

It took a little while, but Adelaide’s summer has finally rolled around. It’s the time of year where you talk about how much you’re going to go to the beach; instead you wind up sweating to death stuck to the sofa wondering why you only have one fan. The cure for this La Petite Vanguard’s 2017 Semillon from the Adelaide Hills. Not to be confused with your grandad’s flabby Semillon, this number is tight and bright and best served ice cold. Refreshing and packed with little lemon sherbet surprises, it’s great for lamenting your existence as a human sweat puddle or celebrating by lobstering yourself on Adelaide’s best beaches.

MUSIC MATCH: SOUL DONKEY BY THE SUGARMAN 3

This album is everything about summer; sticky and slow and joyful and crazy all at once. The Sugarman 3 are better background sounds than pick-another-exhausted-carol-album. Your Grinchi-ness will come off as quirky and worldly rather than bitter and exhausting. Perfect lazy music for raw fish and crisp white wine.

africola.com.au

Photography: Sia Duff

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