Barramundi poached in macadamia milk and native herbs

This recipe can be made using chicken if you prefer that to fish. The base is flexible and can be experimented with in hundreds of ways. If you don't have nut milk available, milk, coconut milk or stock work well here too.

Barramundi poached in macadamia milk and native herbs Credit: Jiwon Kim

• serves

  4

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 2 tbsp olive oil
• 2 eschallots, finely chopped
• 1 tsp dried white kunzea flower
• 2 tsp dried ground lemon-scented gum
• 3 tsp dried ground anise myrtle
• 700 ml macadamia milk
• ½ cup roughly chopped fennel
• 2 garlic cloves, crushed
• salt and native black pepper
• 2 skinless Barramundi fish fillets
• fennel flowers, to garnish
• Lemon myrtle rice, to serve (optional; see Note)

Instructions

1. Heat the olive oil in a large saucepan over low heat. Add the eschallot and dried native spices. Cook for 3-4 minutes, stirring occasionally, until fragrant and softened.
2. Stir through the macadamia milk, fennel, garlic and some native pepper and bring to a medium simmer. While the milk is warming, season the barramundi fillets on both sides with salt and pepper.
3. Reduce the heat to low and add the barramundi fillets to the liquid. Cover and cook for 8-10 minutes, or until the fish is opaque and flaky. Use a fish slice to gently remove the fillets from the pan and transfer to a serving plate. Strain the macadamia milk mixture using a fine mesh sieve and discard the solids. Pour over the fish. Garnish the fish with fennel flowers. Serve the poached barramundi with lemon myrtle rice.

Note

• To make the lemon myrtle rice, you will need 200 g (1 cup) jasmine rice, 8 fresh or dried lemon myrtle leaves, 500 ml water and 125 ml coconut cream. Place all ingredients (except the coconut cream) in a large saucepan and bring to the boil. Cover, reduce to low and simmer for 5-10 minutes, until the liquid is nearly absorbed. Stir through the coconut cream, remove from the heat and allow to sit for 5 minutes, covered. Discard lemon myrtle leaves before serving.

• If you cannot source all the Indigenous ingredients, white kunzea flower can be substituted with juniper berries, lemon scented gum can be substituted with makrut lime leaves, anise myrtle can be substituted with fennel seeds, barramundi can be substituted with chicken or any white-fleshed fish.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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