serves
4
prep
30 minutes
cook
1:20 hour
difficulty
Ace
serves
4
people
preparation
30
minutes
cooking
1:20
hour
difficulty
Ace
level
Stream free On Demand
Fast Fresh Fish
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 2 Murray cod fillets, skin-on (400 g each)
- Salt and black pepper
- 1 sheet kombu
- 4 poblano chillies, deseeded, quartered
- 1 small bunch coriander, leaves picked
- 1 lemon, juiced
- Extra virgin olive oil, for drizzling
- 8 sunrise limes, thinly sliced, reserved in lime juice, to serve
For the sunrise lime oil
- 50 g sunrise limes
- 50 g grapeseed oil
For the sunrise vin
- 20 g sunrise lime oil
- 20 g lemon juice
- Extra virgin olive oil, for drizzling
For the bush tomato paste
- 12 g mushroom powder
- 20 g sun-dried tomatoes, finely chopped to a paste
- 5 g black peppercorns, freshly ground
- 10 g dried bush tomato (or semi-dried tomatoes)
- Red chilli, roughly chopped (optional)
- Fresh coriander, roughly chopped (optional)
- 10 g lemon myrtle oil (or olive oil)
- 50 g bush tomato oil (or olive oil)
- 30 g chilli oil
For the brown butter and tomato paste
- 40 g butter
- 80 g bush tomato paste
For the bush tomato butter sauce
- 200 g fermented koji water
- 150 g smoked tomato water
- 1.6 g xanthan gum
- 175 g butter, diced
- 180 g bush tomato oil
- Murray River pink salt, to taste
- Lime juice, to taste
- Bush tomato powder, to taste
Resting time: 30 minutes then 2-3 minutes.
Freezing and chilling time: 30 minutes then 12 hours
Instructions
- To prepare the Murray cod fillets, sprinkle lightly with salt, then allow to stand for 30 minutes. Wipe dry with paper towel, then place skin-side down on kombu sheets and freeze for 30 minutes, then transfer to the refrigerator for 12 hours, uncovered, to dry out.
- To make the sunrise lime oil, combine the ingredients in a Thermomix and pulse on high for 30 seconds, then cook at 60˚C for 60 minutes. Chill over ice. Strain and use as directed.
- To make the sunrise vin, in a small bowl, combine the ingredients with a generous drizzle of olive oil and set aside.
- To make the bush tomato paste, combine the ingredients (except the oils) in a mortar and pestle and work into a paste with the pestle. Gradually pour in the oils and emulsify to a thick paste and use as directed.
- To make the brown butter bush tomato paste, melt the butter in a small saucepan, until it reaches a beurre noisette (reserve a little to serve!). Stir through the bush tomato paste and mix well. Season to taste, then allow to cool to room temperature. Once the fish has dried, brush the fillets with the brown butter bush tomato paste. While the fish is tempering, begin to make the bush tomato butter sauce.
- For the bush tomato butter sauce, warm the koji water and tomato water together in a medium saucepan. Use a stick blender to emulsify in the xanthan gum, followed by the butter and bush tomato oil. Season to taste with salt, lime, bush tomato powder. Transfer the finished sauce to a squeeze bottle and keep warm until ready to serve.
- Heat a barbecue or chargrill pan over medium-high heat. Drizzle the poblano with olive oil and sprinkle with salt. Char on the grill, then allow to cool and julienne. In a medium bowl, combine the prepared poblano with the coriander, lemon juice, a generous drizzle of olive oil and salt and pepper to taste. Set aside.
- Grill the fish, until it reaches an internal temperature of 48˚C, then allow to rest for 2-3 minutes before slicing into portions (100-125 g each). Brush the fish with extra browned butter and the sunrise vin.
- To serve, spoon the sauce onto serving plates, then dust over a little bush tomato powder. Add the fish, salad and garnish with sliced sunrise limes. Drizzle with extra olive oil, and sprinkle with salt and black pepper.
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.
Stream free On Demand
Fast Fresh Fish
