Balmain Bugs and Whiting

Read this tip to make your life smarter, better, faster and wiser. LifeTips is the place to go when you need to know about Australian Food and other Australian topics.

How can I make Balamin bugs and whiting?

Balmain Bugs and Whiting

Balmain Bugs and Whiting. Prep. time 15 mins. 8 large Balmain bugs (shovel-nosed sand lobsters); 4 whiting fillets or ocean perch or equivalent; 200g kumara (orange sweet potato); 1 piece of paperbark; 5g mountain pepper leek and capsicum julienne or other garnishing. If the bugs are alive, place them into the freezer for 30 minutes and then plunge them briefly in boiling salted water. Refresh in iced water and peel the tails reserving four heads as garnishing. Char-grill the tail meat and whiting fillets until just done and arrange 2 bug tails and a fish fillet on each of 4 warm plates, garnishing with a bug head per plate and shredded colored vegetables. Season the fried kumara with the mountain pepper and plate up. Serve at once with a lemon myrtle butter sauce.

   

Comments

Nobody has commented on this tip yet. Be the first.



Name:


URL: (optional)


Comment:


Not finding the advice and tips you need on this Australian Tip Site? Request a Tip Now!


Guru Spotlight
Sherril Steele-Carlin