Murray cod has firm white flesh with a delicate flavour that is delicious steamed. The nori adds a salty note while the garlic chives add a touch of heat. Serve this dish as an entrée or add steamed rice and vegetables for a complete meal.
4 x 150g Murray Cod fillets, skin off, bones removed
8 sheets toasted nori (see notes)
Salt flakes and freshly ground white pepper, to taste
10 garlic chives, finely chopped
Pickled ginger, for serving
2 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon mirin (see notes)
2 teaspoons finely grated ginger
½ teaspoon sesame oil
Cut fillets in half lengthways either side of the pin bones, discard the bones.
Dip both sides of a sheet of nori in a bowl of water and place on a clean, dry tea towel.
Place a piece of fish along one edge of the sheet, sprinkle with salt, pepper and garlic chives and roll up to completely encase it. Place on a plate.
Repeat with remaining fish, nori and garlic chives.
Place plate inside a bamboo steamer over a wok of simmering water. Cover and steam for 4 minutes.
Meanwhile make dressing: combine all ingredients.
Remove steamer from wok and lift rolls out of basket. Trim off ends, slice rolls on the diagonal and arrange on plates with pickled ginger and dipping sauce.
Nori is dried seaweed; it’s usually sold toasted (yaki-nori) in packs of 10 sheets in Asian grocery stores and some supermarkets.
Mirin is a sweet Japanese fortified rice wine used for cooking. True mirin (labelled ‘hon mirin’) contains alcohol, so what is available in supermarkets and Asian grocery stores, and normally used, is non-alcoholic ‘mirin seasoning’.
Atlantic Salmon, Dory, Whiting, Yellowtail Kingfish.