With 16 years of cooking under his belt, a Brisbane Times Good Food Guide ‘Chef of the Year’ accolade and experience at some of Brisbane and the world’s best-known restaurants, Josh Lopez knows a thing or two about creating memorable experiences through quality ingredients and flavours. Naturally, we’re thrilled to have partnered with Josh on our Simple Moment chef series, with Episode Two shot from his kitchen at The Wolfe. See video below.
Josh was kind enough to also share the full recipe below which pairs deliciously well with our clean and simple Green Coast Lager. Great for anyone looking to get busy in the kitchen during iso.
Salt-cured Sea Mullet w/ Shaved Rockmelon, Fennel flowers & Lemon Myrtle Dressing:
2x 1kg sea mullet – filleted, pin boned and skin taken off
300g table salt
200g white sugar
1tsp cracked fennel seeds
1x small candy melon or rock melon
50g slivered almonds – toasted
50g prawn legs – fried in oil
2 sprigs bronze fennel
fennel flowers (optional)
Lemon myrtle dressing
40ml caramelised chardonnay vinegar
100ml grapeseed oil
4 drops organic lemon myrtle essential oil
small pinch dried lemon myrtle
Begin this recipe 4 days in advance.
Mix together the curing mix of salt, sugar and fennel seeds in a bowl. Once combined, rub the fillets of sea mullet generously with the curing mix and place into a clean high sided container. Allow to cure for 3 days or until firm. Clean off salt with running water and pat dry with paper. Place back into fridge overnight to dry. Using a sharp knife or electronic meat slicer, cut into very thin slivers. Set aside.
For the melon, carefully remove skin with a knife and scoop out inner seeds. Using the same technique as the fish, cut into similar thin slices. Set aside.
In a mixing bowl whisk together the ingredients for the dressing. Once emulsified, set aside.
To plate the dish. Measure 50g of cured fish and 60g sliced melon per person. Pour over a good splash of the dressing. Combine gently with hands until glossy. Place onto a plate delicately allowing the slices to keep their structure. Drizzle with remaining dressing and garnish with toasted almonds, fried prawn legs, bronze fennel and fennel flowers. Enjoy with a cold Stone and Wood Green Coast lager.