The Ternary’s Fish 65. Recreate this restaurant style dish in the warmth of your own home.
The Novotel Sydney on Darling Harbour’s new concept restaurant, The Ternary brings a new style of dining to Sydney’s restaurant scene. The Ternary boasts three distinct but integrated dining offerings – the Grill Kitchen, the Asian Kitchen and the Wine Bar – in a single, stylish space offering spectacular floor-to-ceiling views of the city skyline. We recently sat down with head chef Anthony Flowers to learn more about the styles and flavours of The Ternary and what inspires his dishes. Our favourite dish was the Fish 65 served with mint yoghurt, and now you can make this delicious spiced fish at home.
Serves 2 as an entrée
100g Fish (White) thick diced
2 Green chilli, chopped
4 tspn Fresh green coriander, chopped
1 tspn Fresh curry leaves, chopped
1 tspn black pepper
1/4 tspn ground turmeric
2 tspn Ginger – garlic paste
4 tspn Salt
4 tspn Garam Masala
Juice of half a Lemon
1 tbsp Oil
1 tbsp Greek Natural Yoghurt
2 tspn Corn Flour
For Mint Yoghurt
3 tbsp Greek Natural yoghurt
1 tbsp fresh Mint, chopped
1 tbsp Lemon Juice
Pinch of salt
Mix together your ginger-garlic paste, chopped chilli, chopped coriander, salt, lemon juice, chopped curry leaves, ground black pepper and garam masala.
Add your Tumeric to the above mix (be careful not to add too much) and then use it to marinade your fish.
Chill your fish in the fridge for 2 hours. Remove from the fridge and combine with yogurt and flour mix.
Prepare the deep fryer. Sample one piece of fish in the deep fryer and if it is seasoned well, continue with frying all pieces. If the batter is too thick add a splash of oil to it to make it smooth.
For Mint yoghurt, combine all ingredients and serve as a dipping sauce.
Expert tip: Use coriander stems for additional flavour!