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Marinated Kingfish, Saffron Vinaigrette with Smashed Potatoes

  • Steps
  • Ingredients


  • Preheat a woodfired grill and oven. Alternatively heat an oven to 230C.
  • For the Saffron Viniagrette, place all ingredients in a small bowl and whisk together until combined. Set aside until serving.
  • For the Smashed Tumeric Potatoes, place potatoes in a medium saucepan of cold salted water and set over high heat. Bring to a boil, reduce heat and simmer until potatoes are almost tender. Remove from heat and drain.
  • Transfer potatoes to a roasting tray and press potatoes down lightly using the back of a spoon. Set aside.
  • Place olive oil and black mustard seeds in a small saucepan and cook until seeds begin to pop. Add onion and garlic and sauté until soft and slightly brown. Add turmeric and cook for another 2 minutes. Remove from heat.
  • Add the onion mixture and salt to the potatoes and toss to coat potatoes. Drizzle with ghee and place into the wood fired oven, or regular preheated oven, until the potato skins are crispy and golden, about 10-15 minutes. Remove from heat and set aside, keeping warm, until serving.
  • For the Roasted Carrots, add carrots, olive oil, salt and pepper to a roasting tray and toss to coat. Place in wood fired oven, or oven, to roast until carrots are charred, about 12-15 minutes. Remove from oven and set aside, keeping warm, until serving.
  • For the Grilled Kingfish, place paprika, garlic and salt to a pestle and mortar and grind into a paste.
  • Rub paste over fish fillets. Place fillets, skin side down, under woodfired grill or use a heated griddle pan. Cook for 3 minutes then turn fish over and cook until just cooked through, about another 3 – 4 minutes. Remove from heat and set aside, keeping warm, until serving.
  • To serve, place 2 Smashed Turmeric Potatoes on each serving plate and place a portion of Grilled Kingfish on top. Add 2 Roasted Carrot halves and drizzle with Saffron Vinaigrette. Garnish with coriander leaves.

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