Recipe: Whiting with Kohlrabi Salad

Image source: Contributed

Pan-Fried Whiting with Kohlrabi, Apple, Pecan & Mint Salad

Serves 4 as an Entree


• 500gm whiting fillets

• plain flour or besan flour for dusting

• vegetable oil for frying

• 200gm kohlrabi, peeled and finely shredded

• 2 granny smith apples, peeled and finely shredded

• 75gm pecans, roughly chopped

• 1 golden shallot, finely sliced

• 1 bunch watercress

• 1/2 cup mint leaves

• 30ml apple cider vinegar

• 1tbs Dijon mustard

• 50ml extra virgin olive oil

• salt and pepper


Dust the whiting fillets in seasoned flour and fry in hot oil until crispy and just cooked through.

Whisk together the vinegar, mustard and olive oil.

Toss together the kohlrabi, apple, pecans, watercress and mint and dress with the cider dressing.

Divide the whiting between four plates and serve the salad on top.

About the Author /

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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