Steamed Bream, Quandong and Fish Broth
For the fish…
- Preheat oven to 180*C. Line 2 baking tray with baking paper. Have an additional baking sheet on hand with another sheet of paper.
- Fillet fish and remove skin (or ask your fish monger to do it for you, reserving carcass and skin)
- Place fillets on baking paper on a baking tray individually. Season with salt and pepper. Fold paper over fish to create a loose parcel.
- Place in oven and cook for about 15mins or until just cooked – note that this will vary for different sized fish, so you are on your own with this one!
- On the second tray, place the flattened fish skin. Sprinkle with salt and drizzle with oil. Cover with baking paper and place another baking tray on top. Place in the oven for 20mins or until crisp.
For the broth…
- Heat oil in pot, add onion and garlic. Cook until onion is transparent.
- Chop fish carcass into pieces. Add bones to pot and brown.
- Once bones are caramelised add fish stock, and all remaining ingredients – reserving 1 finger lime by half.
Simmer to reduce by half.
- Strain broth through chinois. Reserve broth and quandongs.
- Julienne quandongs. Decant broth into a serving jug.
- Place steamed fish in the middle of a bowl. Top with sliced quandongs from broth, sliced finger limes and coriander leaved.
- Pour broth around fish.