Brand SA

The Ferguson Australia Story

Founded in 1969, Ferguson Australia is a proud family-owned business delivering premium, wild-caught seafood from South Australia’s pristine waters. Best known for their delicious Southern Rock Lobster, Ferguson also offers a retail range including King George whiting, garfish, flathead, and other value-added products.

With a strong focus on sustainability and quality, Ferguson Australia supports local communities and showcases the best of South Australian seafood to the world. From ocean to plate, their commitment to freshness and tradition is at the heart of everything they do. Read more about Ferguson Australia here.

View the Discover episode here!

Tempura Flathead Tacos with Pineapple Salsa & Charred Lime

"Quick, zesty, and fake-away fabulous - you’ll love my earth-shatteringly crispy golden flathead, juicy pineapple salsa, and a cheeky hit of charred lime" - Larissa.

INGREDIENTS: (makes 4 tacos)

Tempura Flathead:      
1 x 200g Ferguson Australia flathead fillet pack, cut into 4 pieces
Plain flour, for dusting
Oil, for shallow or deep frying (use a heavy-based pan with at least 5cm of oil)

Tempura Batter:
90g plain flour
25g rice flour (approx. 2 tbsp)
1 tsp baking powder
½ tsp salt
1 cup icy cold soda water

Pineapple Salsa:
1 cup fresh pineapple, diced into small cubes
¼ red onion, diced
1 small red chilli, finely diced (optional - but the warmth from the chilli creates a beautiful balance!)
Handful of coriander, chopped
Juice of 1 lime
A few pinches of flaky salt, to taste
Optional, but delish: 1 clove of garlic, crushed

To Assemble:
4 small flour street tortillas
¼ red cabbage, finely shredded
½ avocado, sliced, cubed or smashed
2 limes, halved and charred cut-side down in a hot pan
Fresh coriander leaves, to serve

METHOD:
1. Make the salsa: Combine pineapple, red onion, chilli and garlic (if using), coriander and lime juice in a bowl. Season with salt and set aside for the flavours to have a little party while you prepare the fish.

2. Prepare the tempura batter: Lightly dust the flathead fillets with plain flour and set aside. In a bowl, whisk together both plain flour and rice flour, baking powder, salt and slowly whisk in the icy cold soda water, until just combined - the batter should be ever-so-slightly lumpy and very cold.

3. Fry the fish: Heat oil in a pan. Dip the floured flathead fillet into the batter and fry for 3-4 minutes until golden and crisp. Important to not overcrowd the pan, I like to work in batches, frying two fillets at a time for complete control. Drain on paper towel and season immediately with a pinch of flaky salt.

4. Char the limes and warm the tortillas: In a dry pan, cook lime halves cut-side down until caramelised. Gently warm tortillas for around 10–15 seconds per side, until warmed through.

5. Assemble the tacos: Layer avocado, red cabbage, crispy flathead and a generous scoop of that zesty pineapple salsa onto each tortilla. Finish with a squeeze of charred lime and a pinch of coriander leaves. Eat immediately and enjoy!