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 of great texture and interest.
Remove the fish from the steamer and allow to rest for 5 minutes. Meanwhile, make the anchovy and roasted seaweed butter sauce by melting the reserved unsalted butter gently and adding the chopped roasted kombu crumbs and chopped oysters with the lemon juice and fermented anchovy brine. Mix well. Taste and adjust seasoning with more anchovy brine if needed.
Blanch the cumbungi in boiling salted water for 30 seconds, brush with the clarified butter and season with sea salt flakes.
Peel back the skin from the Murray cod and carefully remove 4 even portions from each side of the fish, being careful to leave the bones behind. Place a portion in the centre of each warmed serving plate. Quickly flash the oyster crackling in a 200°C (400°F/Gas 6) oven on a flat tray for 30 seconds. Dress the fish with a generous spoonful of the anchovy and roasted seaweed butter. Garnish with the oyster crackling and cumbungi.
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