serves
5
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
5
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Island Echoes With Nornie Bero
series • cooking
PG
series • cooking
PG
Ingredients
- 500 g queenfish (or white fish) fillets
- 300 g prawn meat
- ½ tsp ground lemon myrtle
- 1 tbsp lemongrass paste
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 egg
- 1 tbsp coconut cream
- Sea salt
- ½ cup thinly sliced spring onions
- ½ small bunch coriander, finely chopped
- ½ cup samphire, finely chopped
- 2 tbsp cornflour
- 5 sugar cane sticks
- Vegetable oil, for deep-frying
- Yam chips, to serve
Instructions
- Combine the fish fillets, prawns, lemon myrtle, lemongrass, ginger, garlic, egg, coconut cream and a generous pinch of sea salt in the bowl of a food processor. Blitz to a rough paste. Remove to a medium bowl, then fold through the spring onion, coriander, samphire and cornflour. Mix well to combine.
- Use wet hands to divide the mixture into five equal portions, then roll into balls. Flatten gently, then wrap each sugar cane stick with the mixture.
- In a small saucepan, heat enough oil to shallow-fry. Once hot, fry the fish puffs in batches, until golden and cooked through. Remove to a serving plate. Serve the lemon myrtle fish puffs with yam chips on the side.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Island Echoes With Nornie Bero
