Don Hancey’s crazy water peel mullet
This is Don Hancey’s version of the simple fishermen’s classic where fish or seafood is poached in “crazy water”, so-called because the colour of the poaching liquid reminded them of peasants’ homemade wine.
Serves 4 as an entree
Cooking tip: Surprise addition as garnish is some smoked Mandurah mullet.
60ml (¼ cup) WA extra-virgin olive oil, plus extra for drizzling
Serve with Pinjarra Hotbread Bakery baguettes.
About the Chef
|Don Hancey’s renowned reputation comes from his successful career owning WA’s best regional kitchens. He has been awarded the title of WA’s Food Ambassador due to his ongoing support to WA local food producers.|