snapper with red cabbage, kabuli chickpeas & yoghurt sauce

Local snapper, wine-soaked red cabbage and Mount Zero kabuli chickpeas come together to produce a balanced 'Middle Eastern' style dish.

Author

Nicky Riemer, Union Dining

Servings

2

Ingredients

• 200g Mount Zero Organic Australia Chickpeas, cooked according to packet instructions
• ¼ wedge of red cabbage, cored and thinly sliced
• ½ red onion, thinly sliced
• 200ml fresh squeezed orange juice
• 15g Mount Zero Pink Lake Salt
• 2 bay leaves
• 1 cinnamon sticks
• 225ml red wine
• 225ml tawny port
• 200ml water
• 50ml Mount Zero Red Wine Vinegar
• 25ml sherry vinegar
• 50ml good quality bush honey
• Mount Zero Pink Lake Salt, to taste
• Freshly cracked black pepper, to taste
• 100ml sour cream
• 100ml greek yoghurt
• juice of ½ lemon
• 20ml Mount Zero Organic Extra Virgin Olive Oil
• Mount Zero Pink Lake Salt, to taste
• Freshly cracked black pepper, to taste
• 2 large fillets of locally caught snapper, cut into 4 pieces with skin removed
• Mount Zero Pink Lake Salt, to taste
• Freshly cracked black pepper, to taste
• 80ml Mount Zero Organic Extra Virgin Olive Oil
• Juice of ½ a lemon

Directions

1. Marinate the sliced red cabbage and red onion in a large bowl for 1 hour with the orange juice and salt, then strain the mix and discard the juices.
2. Transfer the cabbage onion mix to a large stainless steel saucepan, and add in the bay leaves, cinnamon, wine, port and an extra 200ml of water.
3. Bring to a simmer and cook the cabbage mix, occasional stirring until the cabbage is soft and almost all the liquid evaporated, about 35 minutes.
4. Add in the vinegars and honey and continue to cook till all liquid almost evaporated again. Season to taste and set aside.
5. Whisk all ingredients together in a bowl and set aside.
6. Season the pieces of fish well with pink lake salt and pepper and coat with olive oil.
7. Heat a non stick pan and add fish to the pan and cook for 4 minutes, then turn over, and continue to cook for a further couple of minutes, until the fish looks all white and is just about cooked all through
8. Add a squeeze of lemon juice and along with a drizzle of extra virgin olive oil and take fish out of the pan.
9. Place the fish on the soused red cabbage. Spoon over generous dollops of the yoghurt sauce followed by the cooked chickpeas and an extra slurp of olive oil.