Recipe: Whiting with Sautéed Bunya Nuts
Tin Can Bay Whiting, Sautéed Bunya Nuts, Steamed Green, Finger Lime Buerre Meuniere
- 750gm whiting fillets
- ½ cup plain flour
- 50ml vegetable oil
- 24 bunya nuts *
- 50ml olive oil
- salt and pepper
- 4 cups mixed green vegetables (broccoli, peas, zucchini, silverbeet, kale)
- 100 gm butter
- 2tbs finger lime* pulp
- 30ml lime juice
- 2tbs flat parsley, finely chopped
Give each bunya nut a good hit with a hammer so the top splits. Place in a saucepan and cover with cold water. Add 1 teaspoon of salt, bring to the boil and simmer for 15 minutes. Drain and cool. Once the nuts are cool enough to handle, give them another hit with a hammer and they easily slip out of their shells. Cut each nut in half lengthwise.
Cut the green vegetables into similar sized pieces and steam until just cooked.
In a heavy based pan, fry the nuts in olive oil over a medium heat until they are lightly coloured. Remove from the pan and set aside.
Lightly dust the whiting fillets in flour and fry in vegetable oil until cooked through. Transfer the fillets to paper towel to drain off any excess oil.
Add the butter to the pan with the bunya nuts and increase the heat. Once the butter starts to foam and turns light brown, add the finger lime, lime juice and parsley and season with salt and pepper.
Serve the whiting fillets on a bed of the steamed greens and spoon over the bunya nuts and butter sauce.