Snapper Wings, Warrigal Greens, Native Lime

Alastair McLeod

Ingredients:

  • 1kg large snapper wings
  • ½ cup plain flour
  • Sunflower oil for frying + additional for warrigal greens
  • 80g butter
  • 50g Bauple nuts, cracked
  • 6 finger lime
  • 1 lime
  • 2 tbsp flat leaf parsley, finely chopped
  • 2 large handfuls warrigal greens + other coastal flora
  • Sea salt and freshly milled pepper

Method:

  1. Clean and scale snapper wings then pat dry with a paper towel. Cover with flour and shake off excess.
  2. Heat oil in a large wok to 180C. Carefully place wings in oil and fry until crisp and golden then transfer to a cake rack set over a baking tray and season with salt.
  3. Meanwhile, preheat a heavy based fry pan over medium heat, add butter and Macadamia and increase the heat. Once the butter starts to foam and turn brown remove from the heat, add finger lime, lime juice and parsley and stir to combine.
  4. Season to taste.
  5. To steam warrigal greens, drizzle a little oil in a preheated pan, add greens, a splash of water and cover with a lid until just wilted.
  6. Arrange greens and wings on a plate and spoon over Macadamia butter sauce.

Our friends at Wine Selectors suggest pairing this dish with a Riesling.

Similar Recipes

Picnic Cheese Board

Picnic Cheese Board

Ingredients: Hard Cheese Soft Cheese Blue Cheese 1 baguette  A bunch of Green Grapes Honeycomb Salami (sliced) Smoked Salmon Dip Artisan Crackers Beetroot dip Poppy Seed Skordalia Dip Dukkah Stuffed Bell Peppers Marinated Olives (pitted) Method: There are no rules or...

Roasted Brussel Sprout Salad

Roasted Brussel Sprout Salad

Ingredients: 700g sprouts (500g trimmed whole, 200g thinly sliced) 3 garlic cloves, crushed  100g kale, thinly shredded  1 red onion, thinly sliced  150ml olive oil 3 lemons, juiced  2 anchovies in oil, chopped  2 tbsp wholegrain mustard  80g hazelnuts, toasted and...

Salt & Pepper Squid Cones

Salt & Pepper Squid Cones

Ingredients: 1 tbsp sea salt flakes 1 tbsp cracked black pepper 8 cleaned squid tubes, thinly sliced Vegetable oil, for deep-frying 1 cup self-raising flour ½ cup mayonnaise Lemon wedges, to serve Method: Place the salt and pepper in a large bowl and mix to combine....

Zucchini Flower & Ricotta Tart

Zucchini Flower & Ricotta Tart

Serves 4 Ingredients: 2 sheets frozen puff pastry, thawed and halved 500g fresh ricotta 8 slices prosciutto 2 tbsp white balsamic vinegar 2 tbsp extra virgin olive oil Sea salt and cracked black pepper 6 zucchini flowers, halved and stamens removed, or 1 zucchini,...

Orecchiette with Broccolini

Orecchiette with Broccolini

This recipe is brought to you with the help of our friends at Perfection Fresh  Ingredients: 500g orecchiette pasta Table salt for pasta water 2 heads broccolini, cut into small pieces, use stalk as well 4 birds eye chilli, sliced finely 5 cloves garlic, chopped 4...

Okonomiyaki (Japanese Pancake)

Okonomiyaki (Japanese Pancake)

Ingredients: ½ of a Wombok Cabbage (Shredded ) 3 Carrots (2 grated & 1 julienned) Daikon (julienned) - optional 3 eggs 1 cup of Corn Flour Spring Onions (Chopped) Mint Black & White Sesame Seeds Caster Sugar  White Vinegar Kewpie Hoisin Chilli - optional Fried...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!