Coorong Mullet with Savoy & Fennel Slaw and Coriander Chimichurri

Preparation time
10 mins
Cooking time
5 mins
4 people
Meal course
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Coorong Mullet with Savoy & Fennel Slaw and Coriander Chimichurri

I absolutely love Coorong Mullet.
Maybe it’s because I’m wildy patriotic or perhaps it’s just because it’s an undervalued fish. Either way, it is a delight and being a slightly oily and hearty tasting fish it holds up amazingly well to stronger paired flavours.

You need to cook it super quick too, which makes it a fab choice for a 15 minute meal like this one.
I also had a stroke of absolute genius the day I decided to make a coleslaw dressing out of yoghurt. Give this healthy recipe a go, you won’t regret it!
If Coorong Mullet is unavailable, this recipe would work well with trout, mackerel or even sardines.



12 trimmed Coorong Mullet Fillets
1 finely Shredded Baby Fennel Bulb
2 Cups finely Shredded Savoy Cabbage
1/2 bunch Flat Leaf Parsley
1 Lemon
¼ cup Greek Yoghurt
¼ cup Extra Virgin Olive Oil
Salt and White Pepper

Coriander Chimichurri
1 bunch Coriander
1/2 bunch Flat Leaf Parsley
1/4 small Red Onion
1 clove Garlic
1 long Green Chilli
¼ cup Red Wine Vinegar
3/4 cup Extra Virgin Olive Oil
Salt and Pepper

  1. Combine the shredded cabbage and fennel with the roughly chopped parsley and the fronds from the fennel. Add the lemon zest and toss to combine. Make a dressing with the juice of the lemon, yoghurt and olive oil, season and stir really well to make a smooth dressing. Add to the slaw and toss well. Set aside.
  2. To make the chimichurri - Finely chop the herbs and set aside in a small bowl. Finely chop the onion, garlic, and chilli. Add to the herbs and then add the vinegar and oil. Season well to taste.
  3. Heat BBQ plate or fry pan over a high heat, season and drizzle the fish well with oil and place the fish skin side down onto the hot BBQ. Cook for 2 minutes until the skin is browned and crisp, and then flip and cook for a further 30 seconds until just cooked through. Remove immediately from the heat.
  4. To serve - Lay a bed of slaw on a plate, top with grilled fish and the Chimichurri.

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