FIRST NATIONS FOOD: POACHED BARRAMUNDI

Ingredients:

• 2 skinless Infinity Blue Barramundi fillets
• 2 tablespoons olive oil
• 2 eschalots, finely diced
• 10g Geraldton wax leaves
• 2 teaspoons dried, grond lemon-scented gum (or 4 whole leaves)
• 1 teaspoon dried ground white kunzea flower
• 2 anise myrtle leaves (fresh or dried)
• 700ml macadamia milk
• 1/2 small fennel bulb, chopped
• 2 garlic cloves, bruised

Method:

1. Heat oil in a large saucepan over low heat. Add eschalot, Geraldton wax, lemon-scented gum, kunzea and anise myrtle and stir occasionally for 3–4 minutes until softened. This will help to release their oils.
2. Stir in macadamia milk, fennel and garlic and season to taste with salt and ground pepperberry. Increase heat to medium and bring to a simmer. As broth comes to a simmer, season barramundi on both sides with salt and ground pepperberry.
3. Reduce heat to low and add barramundi. Cover with a lid and simmer gently for 8–10 minutes, or until barramundi is opaque and flakes easily. Gently remove from broth with a fish slice and place in serving bowls. Strain broth, discarding solids, then pour it over fish. Top fish and broth with limes, flowers and leaves and serve with rice.