Crumbed Garfish with Quick Pickled Red Cabbage Salad & Lime Mayonnaise
Ingredients
8-12 Crumbed Garfish Fillets
Vegetable Oil, to shallow fry
¼ Red Cabbage
1 Red Onion
½ Bunch Coriander
Extra Limes, to serve
Sea Salt
Black Pepper
3 tbls Olive Oil
Salad Dressing
2 tbls White Sugar
4 tbls Lime Juice
3 tbls White Vinegar
2 tbls Fish Sauce
Lime Mayonaise
1 Cup Good Quality Store Bought Mayonnaise
1 Lime, zested & juiced
Method
In a bowl combine the white sugar, lime juice, white vinegar and fish sauce, whisk well until all of the sugar has dissolved. To prepare the salad, very finely shred the red cabbage, peel and finely slice the red onion and place both in a large bowl. Add the dressing to the salad, season with a little sea salt, toss well, cover and refrigerate for one hour.
For the lime mayonnaise, add the zest of the lime and juice to the mayonnaise and mix well.
Heat a large fry pan over a medium heat, add enough vegetable oil to cover the base of the pan, fry the fillets for 2 minutes on each side or until golden brown, drain on paper towel.
To serve, roughly chop the coriander and mix through the salad, drain the salad in a colander,
reserve ¾ of a cup of the liquid, whisk this together with the olive oil, taste and season with sea salt & black pepper then toss through the salad.
Serve the salad with the garfish fillets, lime mayonnaise and extra lime wedges.
Cook’s Tip
This salad, mayonnaise and garfish fillets are beautiful served as tacos with soft tortillas