Steamed Murray Cod, Cumbungi, Smoked Oyster Crackling, Anchovy & Roasted Seaweed Butter

Murray cod is an Australian native freshwater fish of exceptional quality with thick and juicy white flesh. In this recipe I have paired it with deep umami-rich flavours. I make the oyster crackling by first cold smoking the rock oysters, dehydrating them and then frying them in hot oil. They have a wonderful flavour and texture which, combined with kombu, anchovy juice and butter, creates an intense dressing for the Murray cod. Cumbungi, native Australian bulrush, is an underused vegetable