Recipe by Arlo Communal
Time: 30 minutes
2 medium yellowbelly flounders, gutted.
500g/17.6 ounces ghee
1 tsp black pepper
1 tsp coriander
4 garlic cloves, smashed and peeled
4 tbsp quality capers
2 tsp extra-virgin olive oil
Salt to taste
First, in a mortar and pestle crush black pepper and coriander seeds until cracked and fragrant. Heat ghee in a saucepan until hot but not smoky. Turn off the gas once temperature is reached and add your spices and garlic and let infuse for 20 minutes. Remove garlic once infused. Next, trim the flounders fins and tail with scissors. Season with salt and a lick of olive oil and cook over charcoal for approx 5 minutes each side. If you don’t have access to a charcoal grill, using the grill setting in your oven will work just fine.
Use a cake tester to check when ready — the flesh should be easily penetrable and the tester should warm to the touch. Once finished, rest for 2 minutes on a wire rack.
To serve, place the fish on a platter and dress with the infused ghee and capers. Garnish with a wedge of lemon.
Arlo is an exercise in intimate and dynamic communal dining based in Sydney, Australia.
Arlo is shaped by a love for design, music, and good food. Three mates - Cal, Tobi and Miles, serve up seasonal, satisfying and expressive food alongside organic, biodynamic, and sustainable wines for our guests.