Kirrihill Regional Riesling 2023, Clare Valley $19

Serves 4

Preparation Time: 15 minutes

Cooking Time: 30 minutes 

Total Time: 45 minutes

By Mark LaBrooy,Three Blue Ducks Restaurant

INGREDIENTS

• 1 whole whiting
• Perri glaze dry spice, as needed
• 2 tbsp olive oil
• Salt and pepper
• 2 tbsp almond cream, with raw garlic added
• 1 pinch sumac
• 2 pinches red radish, diced
• ½ Lebanese cucumber, finely diced
• 6 cherry tomatoes, finely diced
• ¼ bunch mint, roughly chopped
• ¼ bunch parsley
• 1 lemon
• 1 tsp sherry vinegar
• ½ long red chilli
• 1 clove garlic, finely diced
• ¼ red onion, finely diced and blanched in ice water

METHOD

1. Set barbeque to medium-high heat.

2. Butterfly whiting and take all the bones out, or ask your fishmonger to do it for you.

3. Dust whiting generously with perri glaze, olive oil, salt and pepper.

4. Make a salsa from all fresh ingredients and toss with olive oil, lemon juice, salt and pepper.

5. Mix almond cream and sumac together.

6. Lay whiting skin-side down on grill until underside is nicely charred, then transfer to a warm pan face-down to finish.

7. Serve fish with almond cream as base on a platter, chopping board, or metal tray, layering with fish, then salsa on top, and finally garnish with sliced blanched red onions.