Paperbark roasted whiting with river mint and sweet coastal salad recipe Recipe

Paperbark roasted whiting with river mint and sweet coastal salad

A steamed texture but smokey flavour. - by Fast Ed

Proudly supported by

Ed and Graham team up to do their best to capture the indigenous spirit and flavours of Botany Bay. Ed’s cooking fish with local Whiting and vegetables, but if you can't find those, any white fish will do. Using the time-honoured method of wrapping the fish in paperbark to give it a steamed texture but smokey flavour, Ed and Graham will have you drooling.

Ingredients

8 boneless whiting fillets (in matched pairs)

Sea-salt flakes and freshly ground black pepper, to season

24 leaves small spearmint or river mint

4 Tbsp onion jam

¼ cup extra virgin olive oil

1 cup raspberries or lilli pillies

2 cups rocket leaves or leaves of small warrigal greens

1 cup thin asparagus, cut into small pieces or pig face fruit, halved

4 radishes, shaved very finely

Pearls of 1 finger lime

Method

Season fillets well and put 3 mint leaves on each. Sandwich 2 matched fillets with 1 tablespoon onion jam and drizzle with oil. Wrap each fish sandwich in baking paper, then wrap all 4 in soaked paperbark, securing with a stick. Cook over medium barbecue coals for 40-45 minutes or in the oven at 160°C fan-forced (180°C conventional).
Meanwhile, toss raspberries, rocket, asparagus and radish in a bowl.
Unwrap fish and plate with salad. Top with finger lime pearls.

Fast Ed

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

Treat yourself to a subscription-Save up to 25%

Plus, your chance to win

Subscribe Now

Ingredients

Method

Treat yourself to a subscription-Save up to 25%

Magazine Subscription Offer