Pan Fried Coorong Mullet with Quinoa Salad


Preparation time
15 minutes

Cooking time
5 minutes

2 people

1 packet 200g Ferguson Coorong Mullet, thawed in the refrigerator overnight
½ cup quinoa
500mL vegetable stock or water
1 carrot, thinly sliced
½ Lebanese cucumber, sliced
½ punnet cherry tomatoes, halved
½ cup sliced red cabbage
Small handful baby spinach
2 teaspoons apple cider vinegar
1½ tablespoons olive oil
Salt and pepper

Pan Fried Coorong Mullet with Quinoa Salad

Place a saucepan over high heat and add the quinoa and vegetable stock. Bring to the boil, before turning the heat to a simmer. Cook for 10-15 minutes, or until quinoa is soft. Drain, and place into a mixing bowl with the carrot, cucumber, cherry tomatoes, cabbage and baby spinach. Add the apple cider vinegar and half of the olive oil. Toss to combine, before dividing between two serving plates.

Place a large frypan over high heat and add the remaining olive oil. Place the Coorong mullet into the pan, skin side down. Sprinkle with a big pinch of salt and pepper, and cook for 2 minutes. Turn the fish, and cook for another minute. Remove the Coorong mullet from the pan, and place on top of the salad to serve.

(Dietary specifications: Lactose Free & Gluten Free)