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Trevally with Tomato and Cardamon Dressing

This recipe truly showcases the wonderful fish available in Australia. Ask your fishmonger for an equivalent local variety if all are not available and ensure you are purchasing sashimi quality as the fish is eaten uncooked.
This recipe serves a few people as an entrée but you can serve just 1 or 2 of the following tastes as an entrée and adjust proportions accordingly.


  • 60 g trevally fillets sliced sashimi style into 3

  • 0.5 tablespoon Olive Oil

  • 0.5 tablespoon Olive Oil

  • 0.25 Onion diced

  • sea salt

  • 0.5 Garlic Clove

  • 3 cardamom pods roasted ang ground

  • 0.25 teaspoon Turmeric

  • 1 Tomato

  • Lemon Juice


  • 1.

    Warm the olive oil in a sauté pan.

  • 2.

    Add the onion, salt and garlic, cooking gently until caramelised and dark golden brown in colour, about 20 minutes.

  • 3.

    Add the spices and cook for another 5 minutes until golden.

  • 4.

    Add the tomatoes and cook down to a jammy consistency for about another 20 minutes then finish with lemon juice to taste.

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