Paddock To Plate

Try this delightful Matt Moran recipe!


  • 4 120g pieces of jewfish fillet (also known as mulloway)

  • 12 large raw prawns, peeled and deveined, tails intact

  • ½ large cucumber, thinly sliced

  • ½ fennel bulb, trimmed and thinly sliced, fronds reserved

  • Handful of torn radicchio leaves

  • 1 spring onion, trimmed and thinly sliced

  • ½ long red chilli, very finely sliced lengthways

  • Small handful of mint leaves

  • Small handful of coriander leaves

  • 2 tablespoons vegetable oil

  • Salt and pepper

  • Lime halves, to garnish

  • Nam jim dressing

  • 1 clove garlic, chopped

  • ½ bunch coriander, leaves picked and chopped

  • 1 long green chilli, deseeded and chopped

  • 4 teaspoons chopped galangal (see note)

  • 2 tablespoons shaved palm sugar

  • 2 tablespoons fish sauce

  • 2 tablespoons lime juice

  • 2/3 cup vegetable oil


  • 1.

    To make the nam jim dressing, combine all the ingredients in a food processor or blender

  • 2.

    And process until smooth, then set aside.

  • 3.

    Combine the cucumber, fennel, fennel fronds, radicchio leaves, spring onion and chilli in a

  • 4.

    Bowl, add herbs and gently toss together.

  • 5.

    Preheat a BBQ to its hottest setting or a char-grill to high heat. Drizzle fish with 1 tablespoon

  • 6.

    Of the vegetable oil, season to taste and grill, turning once, for 4-5 minutes, until golden and just cooked through, then transfer to a platter.

  • 7.

    Combine prawns and the remaining vegetable oil in a bowl, season to taste and toss to coat evenly.

  • 8.

    Grill the prawns, turning once, for 3 minutes or until pink in colour and cooked through, then transfer to a platter.

  • 9.

    To serve:

  • 10.

    Divide salad among small bowls and serve with the fish and prawns and lime halves to squeeze over, spoon the nam jim dressing to taste.


Note: Galangal comes from the same family as ginger and has a similar but stronger flavour. It’s available from Asian grocers and specialist stores.

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