Executive Chef Warren Farrugia from world heritage listed island Lord Howe at Pinetrees Lodge offers a great little recipe using sustainable line caught Kingfish
Kingfish and prawn dumplings in saffron and wakame broth
To make the broth
Finely dice 50g of each of leek, celery and onion and reserve for the dumplings. Roughly chop the rest of the vegetables. Pick dill and coriander and keep leaves for garnish. Place dill stalks, coriander stalks, chopped vegetables, 2 tsp of ginger, 2 tsp of garlic, chilli, lemongrass and kaffir lime leaves in a food processor and chop into small dice. Strain stock into a clean pot and combine with egg white mix. Place on a low heat and do not stir again. Allow the mixture to come up to a slow boil and then simmer for 20 minutes.
To make the dumplings
Peel and devein prawns and leave the tails on. In a frying pan, sauté diced vegetables, 1 tsp of garlic and 1 tsp of ginger until translucent. Deglaze pot with 100 ml of stock and reduce until all the stock has evaporated. In a food processor, place prawn meat, 1 tbsp coconut cream, lemon juice and zest, lime juice and zest, egg, salt and pepper and blitz to form a paste and fold through with vegetables, coriander and dill. Mix cornflour and water to make a paste. Lay wonton wrappers on a floured bench and brush around the edges with cornflour paste. Place one tbsp of the mixture on one corner of the wrapper and a prawn tail at the top of the wrapper, fold and seal, brush bottom corner and seal together. Place dumpling on a floured tray and repeat with the rest of the wrappers. Strain fish stock into a clean pan, add saffron and reduce until you have 500 ml of broth.
To assemble the dish
Thinly slice zucchini in noodle lengths. In a pot of boiling salted water, blanch zucchini, soba noodles and wontons. Pan fry kingfish in olive oil and butter and finish in the oven until just cooked through. Place a nest of noodles and zucchini in the centre of the bowl. Add wakame and diced tomato around the plate. Place dumplings around the noodles, add hot broth and place fish on the noodles. Garnish with fish roe, fresh dill and coriander.