Tarakihi with mint, orange, and almond salad

S E R V E S:  4       |       P R E P:  20 min       |       C O O K:  12min       |       R E A D Y:  32 min
  • 300g green beans

  • 300g edamame beans

  • 100g almonds or pistachios 

  • 3 oranges -segmented

  • 2 cloves garlic, minced

  • ½ red onion, finely sliced

  • ½ cup chopped mint leaves 

  • ½ cup chopped coriander leaves

  • 2 tablespoons extra virgin olive oil

  • 4 tarakihi fillet (150g-180g each), skin on

  • 2 tablespoons capers

  • Butter for frying

  • Freshly ground black pepper to taste

  • Salt to taste

If you arent able to source tarakihi or if it is out of budget you can use your fish of choice.

Screen Shot 2021-04-22 at 3.54.13 PM.png
  1. For the salad, bring a large saucepan of water to the boil and plunge in the beans for 3 minutes. With 1 minute to go, add the edamame beans. When just cooked, plunge into cold water to stop the cooking process and keep the vibrant green colour. Place in a large bowl.

  2. Toast the almonds in a dry pan for 5-10 minutes until golden (watch them carefully). Remove and cool, then roughly chop. Reserve.

  3. Segment the oranges over a bowl to catch the juice, cut the segments out of the membranes and cut the segments into wedges. Drizzle some of the juice over the beans and snow peas, then add the oranges to the bowl along with the roasted nuts, garlic, red onion, mint and coriander, and gently mix together. Blend the oils and use half to gently dress the salad, reserving the rest. Season with salt.

  4. Heat the olive oil in a large frying pan, then place the fish in skin-side down. Fry for 2-3 minutes, depending on the size. When the skin is golden and crisp, turn over and cook for another 1-2 minutes. Once turned, add the capers, drizzle with the leftover orange juice and add a knob of butter. Season with salt and pepper. Serve on the salad with the capers and pan juices spooned over the top.