Make gin­ger the star in this fresh dish

Central and North Burnett Times - - EASY EATING - CHECK OUT P ET ER’ S FA C E BOOK PAGE, FREE RANG­ING CHEF

CHEF Peter Wolfe has built his busi­ness on cook­ing Aussie bush tucker. He uses a range of na­tive in­gre­di­ents, from bunya nuts to just-caught reef fish, to cre­ate his dishes.

“The best food is sea­sonal food grown nearby, eaten as soon as pos­si­ble and prefer­ably bought from the source rather than a mid­dle man,” he said.

He shares a fish recipe with Week­end. Take ad­van­tage of top Aussie gin­ger and fish in this dish.

Na­tive gin­ger bar­ra­mundi

IN­GRE­DI­ENTS: 200g bar­ra­mundi (or other reef fish) and 6 na­tive gin­ger leaves per per­son; 2tbs potato starch; ½ tsp white pep­per For 4 serves of sauce: 3 egg yolks, 1 jar pick­led gin­ger, 10 na­tive pep­per­corns, 200g but­ter

METHOD: Dust the bar­ra­mundi with the potato starch and white pep­per then wrap in gin­ger leaves and cook in a hot steamer un­til a skewer goes through the fish eas­ily.

Crush the pep­per­corns then add to 50ml of the gin­ger pick­ling juice and heat gen­tly un­til the colour starts to change. Melt the but­ter. Put the egg yolks and pep­per mix in a bowl and whisk over a pot of boil­ing wa­ter un­til they are thick and the con­sis­tency of dou­ble cream. Re­move from the heat and slowly whisk in the melted but­ter.

Open the leaf pack­age and sprin­kle fine strips of the pick­led gin­ger on the fish then cover with a gen­er­ous serve of the sauce.

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