- 4 fish into fillets
- 300g Goolwa Pipis (whole weight)
- 50ml dry sherry
- 2 bunches coriander
- 1/2 bunch flat leaf parsley
- 1 shallot
- 10g ground cumin
- 2 green chillis
- 20ml sherry vinegar
- 1 clove garlic
- 200ml evoo
- Sandfire /karkalla / sea blite, ice plant to garnish
- Crusty bread
IMPORTANT: If using FROZEN Goolwa Pipis then thaw in the refrigerator overnight before cooking.
For the mojo verde
In a food processor, blitz shallot, garlic, with cumin and chili.
Once blitzed, add herbs (coriander/parsley).
Loosen with sherry vinegar and evoo and set aside.
For Tommy ruffs and Goolwa Pipis
Cook Tommy ruffs skin side up under the grill.
When cooked, take out and place into a separate pan.
Steam pipis in the pan with the dry sherry and put the lid on, cook until popped open.
Add one tablespoon of mojo verde, tossed through with Pipis.
Combine fish & Pipis on a serving plate and garnish with natives and serve with crusty bread.