WOODFIRED FIGS & FISH WINGS WITH FRANKIE HADID, CLARA LUNA AT JAMSHEED

“The dish is inspired by three of my favourite things: fish, figs and sumac. In my opinion, the holy trinity of a good time. It was made to be served around a fire, with a glass of chilled red, just like Jamsheed’s Flor De Corazón.“

This recipe gives it all back to good, honest figs. This was the first year we worked with Rob and his figs from the Adelaide Hills in South Australia. He grows three varieties, from 50 year old trees and only harvests them when at peak ripeness. For a simple snack, Frankie recommends serving torn figs with flaky salt, sumac and a good drizzle of olive oil.

Taking it to the next level with this recipe, Frankie roasts barramundi wings on fig leaves, lightly macerated Rob’s figs and salty karkalla in Jamsheed’s oven, powdered by an aromatic fire from Mark’s chestnut wood.

WOODFIRED FIGS &
FISH WINGS

INGREDIENTS

2 barramundi fish wings
4 fig leaves
3 figs (halved)
1/2 cup Wild Mother cherry vinegar
50g karkalla
2 shallots (sliced)
Pinch flakey salt
Pinch sumac
50ml olive oil

METHOD

Slice figs in half and soak in Wild Mother cherry vinegar. Let soak and macerate for 5 - 10 minutes. This will season the figs but also infuse and sweeten the cherry vinegar.

While the figs are macerating, in a large pan or cast iron skillet, layer with a bed of fig leaves for the fish wings to sit on top of.

For the fish wings, Frankie uses barramundi, however any fish wings, collars, fillet or whole fish can work with this recipe.

Next, season fish with flaky salt, a drizzle of olive oil and top with a handful of karkalla.

Then, take the halved figs from the macerating vinegar and place them in the same pan. Set aside this vinegar as it will be used to finish and season the dish.

Place the fish wings pan in an oven set at 220 degrees, cook for 8-10 minutes.

Peel and slice shallots, add these to the reserved macerating vinegar to lightly pickle for the final plate.

After 8-10 minutes, remove the fish wings from the oven, making sure the wings are cooked through and figs caramelised. Then drizzle this pan with the reserved fig and shallot vinegar and finish with sumac and olive oil.

To assemble, place fish wings, karkalla and carmelized figs in the center of the plate, top with lightly pickled shallots. Serve with a few wedges of Tahitian lime.