King George Whiting with Sicilian Cauliflower Rice Salad


Preparation time
25 minutes

Cooking time
10 minutes

2 people

1 packet 200g Ferguson Australia King George Whiting, thawed overnight in the refrigerator
Olive oil
1/2 cauliflower
1 bunch dill, roughly chopped
1 bunch chives, finely diced
2 sticks celery finely diced
1/2 spanish onion finely diced
1/4C golden raisins
1/4C almonds, roughly chopped
1t honey
1T white wine vinegar

King George Whiting with Sicilian Cauliflower Rice Salad

Defrost fish as per instructions on packaging

To make the salad – cut your cauliflower into florets, then place in a food processor and blitz to a crumb.  Transfer to a steamer and steam for 8 minutes.  Transfer to a bowl to cool.

Add in your herbs, celery, raisins, almonds, spanish onion, honey and white wine vinegar and give a good stir to combine.  Set aside.

Place your fish on a board and brush with olive oil.

Place fish skin side down in hot frypan and cook for 2 minutes on medium heat.  Turn and cook for a further 1 minute.  Remove from heat.

To serve place your whiting on a plate then pile Sicilian cauliflower rice salad on top.

(Dietary specifications: Lactose Free, Gluten Free)

* Recipe by Dinah Crowe

Stirring the Pot