Ben Bayly's Salad of grilled trevally, watercress soup and french breakfast radishes

The key to eating radishes is to pick them when they are still really small. They have a much milder flavor than mature roots and this works really well with an oily fish like Trevally. Trevally is a great fish to cook with and should really be used more often. I grow radishes on either side of high summer when the lack of fully intense heat keeps their flavor subtle.


Trevally ingredients
3 small-medium sized trevally(super fresh)
50g flaky sea salt

Trevally salad ingredients
Cured trevally dice
2tbsp crispy shallot
2tbsp crotons
½ hand full of chopped chives
2tbsp shiso vinegar
Lug of olive oil

Radish salad ingredients
9 little French breakfast radishes.
Handful of freshly shucked peas or broad beans.
Sprinkle of chopped chives
Lug of olive oil
Salt + pepper

Watercress soup ingredients
2 onions
3 cloves of garlic
4 bunches of watercress
400mls blue milk
Salt + pepper
Olive oil


Trevally curing method

Scale and fillet the trevally, or ask your fish monger to do this for you. Keep the skin on
Wash the fillet in ice water, pat dry with a paper towel.
Place the fillet skin side down on a chopping board, and then slice length ways down the middle of the fillet to separate the belly from the top part of the fillet. Reserve the belly
Now remove the skin from the top part of the fillet, and then dice the fillet in a 1/2cm dice, season/cure with the flaky salt and place in the fridge for 20min. After 20 min wash the salted diced trevally to remove the excess salt, and then pat dry.

Trevally salad method

Mix the cured trevally with all the salad ingredients

Radish salad method

Remove the leaves of the radish and place in a small bowl.
Slice the radish in half - cook in boiling salted water for 30 seconds, place in ice water for 30 seconds to cool. Repeat this process with the peas/broad beans.
Place all ingredients in the bowl with the radish leaves to make a salad, add the olive oil & s+p at the last minute.

Watercress soup method
Peel and finely slice the onions and garlic. Lightly fry the onions and garlic in olive oil with salt and pepper until soft, add the milk and bring to the simmer.
Remove the roots of the watercress and discard, trim the stalks of the watercress and place into the milk to cook for a few minutes until soft. Add the watercress tops to the milk, then place in a food processer and blend until smooth. Pass if required then chill quickly to set the colour.

To assemble the dish
Season the trevally belly.
Using a hot Bbq or griddle pan, grill the belly skin side down for about 45 seconds,  flip the fillet and cook for another 15seconds. Or until just cooked.
Take a nice bowl, place the cured trevally salad in the middle of the plate. Drape the grilled fillet over the top. Dress the radish salad and place around the trevally.
Pour the soup in a nice serving jug, and pour at the table. The soup can be served hot, warm or cold.