REEF FISH WITH ASIAN-STYLE CABBAGE, FENNEL & BACON
INGREDIENTS
4 x 200g coral trout or nannygai fillets with skin on 2 tablespoons olive oil 2 tablespoons tamari (or thick soy sauce) 3 rindless bacon rashers, fat trimmed, cut into thin matchsticks 1 baby fennel bulb, thinly sliced 1/4 savoy cabbage, thinly shredded 1/2 teaspoon cumin seeds 2 teaspoons honey Spring onion, sliced, to serve
METHOD
Preheat oven to 180°C. Score the fish skin to prevent fish from curling, then season. Heat 1 tablespoon of the oil in a nonstick frypan over medium-high heat. Cook fish, skinside down, for 3-4 minutes until crisp. Place skin-side up on a lightly oiled baking tray and drizzle with 1 tablespoon tamari. Bake for 5 minutes or until just cooked.
Step 2
Meanwhile, heat remaining 1 tablespoon oil in the pan over medium-high heat. Cook bacon and fennel for 2-3 minutes, stirring, until bacon starts to crisp. Add cabbage and cumin and cook for 2-3 minutes until cabbage starts to wilt. Add honey and remaining tamari and stir to combine. Divide cabbage among plates, top with fish and drizzle with any pan juices. Garnish with spring onion and serve immediately.