Dukkha Fried Fish with Grape Tabbouleh

Dukkha Fried Fish with Grape Tabbouleh

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, December 8, 2019.
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Ingredients

Tabbouleh

  • 1 pack spiced bulgur
  • 1/2 cup boiling water
  • 1 pack grapes, halved
  • 1/2 telegraph cucumber, diced 1cm
  • 1 palermo capsicum, diced 1cm
  • 1 Tbsp vinegar

Fish

  • 1 pack market fish
  • 1 pack dukkha

To Serve

  • 1 pack dill & garlic crema
  • 1/2 bunch dill, picked

Steps

  1. Prep & cook tabbouleh. Combine bulgur, boiling water measure and 1/2 tsp salt in a bowl and cover. Leave to steam for 18 minutes, until tender.
  2. Prep fish. Pat fish dry and remove any scales or bones. Cut larger fillets in half and season with salt. Toss fish in a bowl with dukkha, pressing to adhere.
  3. Cook fish. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook fish for 1-2 minutes each side (depending on thickness) or until cooked through and golden.
  4. Finish tabbouleh. Toss grapes, cucumber, capsicum and vinegar in bowl with cooked bulgur. Season to taste.
  5. Serve dill and garlic crema topped with grape tabbouleh and fish. Garnish with dill.

Nutritional Information

Energy 2483 kj
593 kcal
Protein 40.7g
Carbohydrate 43.9g
Fat 26.1g