Main · Season 12

Bonito with Lilly Pilly and Saltbush

Name: Bonito with Lilly Pilly and Saltbush
Yield: 8-10 (as an entree)
Ingredients: 1 x 3kg Australian bonito; 500ml grapeseed oil; 750ml water; 30g bonito flakes; 30g dried wakame; ¼ tsp xanthan gum; lemon juice, to taste; salt flakes; 100ml grapeseed oil; 30g Geraldton wax leaves; salt; 10 coastal saltbush sprigs, leaves picked; salt; 5g vinegar powder; oil, for deep frying; 16-20 lily pillies, halved, stone removed; 100g picked sea blight, blanched, refreshed in iced water; sheep’s sorrel leaves, picked

Laura Sharrad

Contestant · 20 Jul 2020

View full method on 10 Play ↗ Open in The Pass

8-10 (as an entree)

Serves

Components

Ingredients

Season

Ingredients

Seared Bonito and Fish Head Emulsion

1 x 3kgAustralian bonito

500mlgrapeseed oil

750mlwater

30gbonito flakes

30gdried wakame

¼ tspxanthan gum

lemon juice, to taste

salt flakes

Geraldton Wax Oil

100mlgrapeseed oil

30gGeraldton wax leaves

salt

Fried Saltbush

10coastal saltbush sprigs, leaves picked

salt

5gvinegar powder

oil, for deep frying

To serve

16-20lily pillies, halved, stone removed

100gpicked sea blight, blanched, refreshed in iced water

sheep’s sorrel leaves, picked

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

BonitoLemon JuiceGrapeseed OilXanthan GumAdult SupervisionEntréeSpringAutumnSeafood

Recipe by Laura Sharrad, Season 12. Originally published by Network 10 on 20 Jul 2020.

Original on 10 Play ↗