NATIVE EATING: SNAPPER WITH NATIVE SPICED BROTH
We share a native recipe with a warming broth featuring spicy pepper berries and fresh Lemon Myrtle leaves. You can also substitute the whole fish for individual fillets if you would prefer.
100ml extra virgin olive oil
2 fennel, cut into sixths
200ml fish stock
1/4 cup (60ml) white wine
2 x 500g whole snapper, cleaned
Ice plant sprigs and purslane sprigs (edible succulents – substitute watercress and flat-leaf parsley), to serve
For the native spiced broth2 tbs extra virgin olive oil
4 garlic cloves, thinly sliced
2 onions, chopped
2 tsp curry powder
1/2 tsp loosely packed saffron threads
3 tsp fennel seeds
2 tsp pepperberries (Australian native pepper – substitute black pepper)
2 tsp yellow mustard seeds
1.2L fish stock
1 cup (10g) bonito flakes (from Asian food shops)
1/4 cup (60ml) pure (thin) cream
6 fresh lemon myrtle leaves (optional)
Juice of 1/2 lemon, plus extra lemon wedges to serve
For the native spiced broth, heat oil in a large saucepan over medium-high heat. Add garlic and onion, and cook, stirring occasionally, for 8 minutes or until softened but not coloured. Add curry powder, saffron, fennel, pepperberries and mustard seeds, and cook, stirring constantly, for 1 minute or until fragrant. Add stock and bonito, reduce heat to low, cover and cook, stirring 3 times, for 2 hours to infuse. Stir through cream, lemon myrtle, if using, and lemon juice. Stand for 2 minutes to infuse, then strain through a fine sieve into a clean saucepan. Cover and keep hot until needed.
Preheat oven 200°C. Grease a baking tray and line with baking paper.
Meanwhile, to make the braised fennel, heat 1/4 cup (60ml) oil in a large, deep frypan over high heat. In 2 batches, cook fennel for 2-3 minutes each side or until dark golden. Return all fennel to pan, add stock and wine, and bring to a simmer. Reduce heat to low, cover and cook, turning fennel halfway, for 20 minutes or until tender.
To cook snapper, heat remaining 2 tbs oil in a large non-stick frypan over high heat. Season snapper with 1/2 tsp salt flakes and, working in batches if necessary, cook for 2 minutes each side or until golden (line pan with baking paper if fish is sticking). Transfer to prepared tray and roast for 8-10 minutes or until just cooked through.
Pour hot broth into a large shallow serving dish, top with drained fennel and snapper, and scatter with ice plant and purslane. Serve with lemon wedges.
Recipe by Ally Waddell and Peter Hardwick.