Make ginger the star in this fresh dish
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.