By: Admin

Region: Indian

Dish:Non Vegetarian - Others

Servings: 4

Ingredients

-100ml extra virgin olive oil
-2 fennel, cut into sixths
-200ml fish stock
-1/4 cup (60ml) white wine
-2 x 500g whole snapper, cleaned
-Ice plant sprigs and purslane sprigs (edible succulents – substitute watercress and flat-leaf parsley), to serve

Native spiced broth

-2 tbs extra virgin olive oil
-4 garlic cloves, thinly sliced
-2 onions, chopped
-2 tsp curry powder
-1/2 tsp loosely packed saffron threads
-3 tsp fennel seeds
-2 tsp pepperberries (Australian native pepper – substitute black pepper)
-2 tsp yellow mustard seeds
-1.2L fish stock
-1 cup (10g) bonito flakes (from Asian food shops)
-1/4 cup (60ml) pure (thin) cream
-6 fresh lemon myrtle leaves (optional)
-Juice of 1/2 lemon, plus extra lemon wedges to serve

Directions

- To make the spiced broth, heat oil and cook garlic and onion for 8 minutes until softened. Add curry powder, saffron, fennel, pepperberries, and mustard seeds, cook for 1 minute. Pour in stock and bonito, simmer covered for 2 hours. Stir in cream, lemon myrtle (optional), and lemon juice. Stand for 2 minutes, strain, and keep warm until ready to use.

- Heat the oven to 200°C. Grease a baking tray and cover it with parchment paper.

- While preparing, create the braised fennel by heating 1/4 cup (60ml) oil in a large, deep frypan on high heat. Cook the fennel in two batches for 2-3 minutes per side until it turns dark golden. Return all the fennel to the pan, add stock and wine, and bring it to a simmer. Lower the heat, cover, and cook for 20 minutes, turning the fennel halfway, until it becomes tender.

- To prepare the snapper, heat the remaining 2 tablespoons of oil in a large non-stick frypan over high heat. Season the snapper with 1/2 teaspoon of salt flakes, and if necessary, cook in batches for 2 minutes on each side until it turns golden (use baking paper to prevent sticking). Transfer the snapper to the prepared tray and roast for 8-10 minutes or until it is just cooked through.

- Pour the hot broth into a large, shallow serving dish, then place the drained fennel and snapper on top. Sprinkle ice plant and purslane over the dish and serve with lemon wedges.

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