One of my happiest memories as a child was eating Chinese takeaway food in Waitara with my youngest sister, Tamie, and our grandmother
King George whiting is a beautiful little fish — its delicate, tender, sweet flesh suits the subtlety of this dish well. It is endemic to Australia and is locally caught from Corner Inlet and Port Phillip Bay in Victoria. They are a fast-growing species with a short life span, which means that currently they can withstand commercial and recreational fishing pressures. It is best to purchase fish that have been handline-caught rather than fish that have been caught by trawling methods resulting in unnecessary by-catch.
Gently warm the chestnut mushroom stock, taking care not to let it boil. Add the chives and divide among the bowls. Place the grated radish in the centre of each bowl.
Remove the fish from the oven and lightly brush the top with the lemon–ginger. Dip the top of each piece into the crisp quinoa and place on top of the radish.
Scatter the chive buds and cabbage flowers on and around the fish.
© 2012 All rights reserved. Published by Murdoch Books.