by Jamison Godfrey •
Trevally is definitely our staple fish at the restaurant.
We use for all kinds of dishes with varying methods like deep-frying, baking and pan-frying.
It really lends itself well to smoking due to the natural oiliness of the fish which means it will be less likely to become dry.
The two main types of trevally we use are the spotted and black varieties.
The spotted definitely has a stronger taste, but the black is a lot more subtle.
For this recipe I leave the skin on, it is fine to eat but some may choose not to.
4 x 250g black trevally fillets with skin on
Peanut oil for pan-frying
Salt flakes to season
Eight medium potatoes peeled
1-½ tablespoons of good quality curry powder
200ml pouring cream
Salt to taste
Chopped chives for garnish
2 red chillies sliced and fried for garnish
Coriander for garnish
Sweet red chilli sauce (only from Asian grocers )
Firstly peel the potatoes and cut into small pieces then place on the stove with sufficient water and cook through.
Pre-heat oven to 200°C, heat frypan with a drizzle of peanut oil and seal fish fillets and then sprinkle with salt.
In another pan, heat some peanut oil on the stove and fry sliced chili until crisp but not burnt (or it will become bitter), remove and drain on paper towel.
Put fish fillets into the oven, around 8-10 minutes depending on your oven type, fan forced etc.
Drain water off potatoes, return to the pot and mash them adding cream and curry powder, then season at the end and taste it.
To serve simply place some mash in the centre, fish on top of that, drizzle some chili sauce around with some chives, chilies and coriander on top and tuck before it gets cold.
This recipe is from award winning chef Jamison Godfrey of the Drunken Admiral restaurant in Hobart, Tasmania. If you’re ever in Hobart we highly recommend visiting the Drunken Admiral and sampling their delicious menu of seasonal, local produce for yourself.
More info: www.drunkenadmiral.com.au