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Baked Fish Wings With Zucchini Chips
- Steps
- Ingredients
Ingredients
Zucchini and Macadamia Baba Ghanoush
Zhoug
Zucchini Grape Salad
Zucchini Fries
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Steps
- Preheat a fan forced oven to 180°C. Line a large tray with baking paper.
- Heat a deep fryer to 170°C.
- For the Zucchini & Macadamia Baba Ghanoush, place whole zucchinis and eggplant over a charcoal grill or on a rack over an open flame. Grill for 25-30 minutes turning occasionally until blackened all over and soft in the middle. Place into a large bowl, cover with cling film and allow to steam for 10 minutes.
- Remove cling film and allow to cool for a further 10 minutes before handling.
- Meanwhile, place garlic into a small roasting dish, drizzle with 25g of olive oil and roast for 12-15 minutes or until lightly caramelised and soft, set aside to cool.
- Place macadamias onto a baking tray and roast for 10 minutes or until golden all over, remove and allow to cool. Increase the oven temperature to 200°C.
- Once cooled, place the macadamias into a high-speed food processor with sea salt and 50g of olive oil. Blend into a smooth butter.
- Once zucchini and eggplant are cool enough to touch, cut lengthways and scoop out the flesh. Break up and place into colander over a bowl - make sure you get some small fragments on the charred skin in the mix. Allow the excess water to drain.
- Add the drained eggplant and zucchini to the blender with the remaining 100g olive oil, yoghurt, herbs, lime juice and season generously with salt and pepper. Blend until well combined but not pureed. Balance seasoning with salt and lemon juice, if required.
- For the Zoug, remove the thick stems from the parsley and add the leaves to a food processor with the remaining ingredients. Process until smooth. Adjust seasoning to taste.
- For the Zucchini Grape Salad, slice the zucchini into 2mm thick rounds. Add to a bowl with the remaining ingredients and mix together just before serving.
- To cook the Zucchini Fries, cut the zucchini into batons measuring 15x15x70mm.
- In a large bowl whisk the flours together with salt and baking powder. Add the beer and whisk until it resembles a thick cream.
- Dust the zucchini in a small bowl of flour, dip in the batter and add to the fryer. Fry 4-5 minutes until golden and the zucchini is cooked through. Transfer to a tray lined with a paper towel and season with salt.
- To cook the Wings place the kingfish wings in a single layer on the lined baking tray. Roast for about 15-20 minutes, or until they are cooked through and slightly crispy on the edges. Once cooked, remove the wings from the oven and let them rest for a few minutes.
- To serve, place a serving of the baba ghanoush in the centre of each plate. Top with a kingfish wing. Serve the salad to one side with the zucchini chips. Add 1-2 tablespoons of zhoug to each dish.
