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Martin Boetz, Executive Chef at Longrain Bar & Restaurant, Sydney and Melbourne.
Martin Boetz, Executive Chef at Longrain Bar & Restaurant, Sydney and Melbourne.
Recipe from GE-free chef Martin Boetz

Seared Blue Eyed Trevally Salad with a Roasted Eschalot and Chilli Dressing

One of my favourite salads – the dressing has great depth of flavour from the roasted eschalots and fried chillies.

Serve 4 as part of a shared meal


2 tablespoons organic coconut oil
200g (7oz) blue-eye trevally fillet
1 tablespoon crisp-fried garlic


3 long dried chillies, seeded and fried until crisp
1/2 teaspoon sea salt
50g (1 3/4oz) castor (superfine) sugar
2 red eschalots, roasted and peeled
100mL (31 1/2 fl oz) lime juice


1 spring (green) onion, sliced lengthwise
4 slices seedless watermelon, spoon and fork size
1 long red chilli, julienned
2 red eschalots, roasted, peeled and halved
1/2 bunch coriander leaves
1/2 bunch mint leaves



Pound the chillies with the salt and sugar in a mortar and pestle until almost a powder. Add the eschalots and pound until a uniform paste. Add the lime juice and mix well with a spoon. Check the seasoning – it should taste sweet, hot and sour, with a good caramel flavour.

Fish and Salad

Place the Blue Eyed Trevally in a pan with a little hot oil and fry for 3 minutes on each side.

Place the salad ingredients in a mixing boul and dress slightly. Break the cooked fish into chunks and bind with the other ingredients. Put onto a serving plate and drizzle more dressing over the salad.

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© All recipes copyright of Martin Boetz, Longrain Restaurant Bar & Restaurant, Sydney and Melbourne.

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