Mai Pari (River Food)

River Murray cod seasoned with river mint and sea parsley on a bed of blanched warrigal greens, bulrush stem dressed with river mint duck egg mayo with Australian lime on wholemeal flatbread
Picture
Recipe
Serves two people

Ingredients
• Perch, Black Bream or Murray River cod 2 large fillets 
• Warrigal Greens 1 cup
• Bulrush stem 4 stems
• Desert lime Qty 2 limes
• Fingerlime Qty 2 limes
• Egg mayo 4 Tbs
• River mint 7 leaves
• Sea parsley 1 tsp
• Murray River salt 1/2 tsp
• Mountain Pepper 1/2tsp 
• macadamia oil 1 Tbs
• Murdumurdu mai Qty 4

Equipment
• Kampa kuru Saucepan
• Kuru Bowl
• Tadli tadli frying pan
• Pakipakiti Knife
• Tarralyi Chopping board
• Karnkarnkati Spoon

Prepration
  1. Pre-make the Mara Murdumurdu Flatbread before making the filling. You can make the Mara Murdumurdu Flatbread 1 or 2 days before but it is always nicer fresh and warm.
  2. Pre-make the mayonnaise dressing. In a bowl mix 4 tablespoon of whole egg mayonnaise, 2 diced river mint leaves, the pulp of 2 finger limes and the juice of 1 desert lime. Mix the contents together well. Add extra lime or mint to taste. The desert lime can be substituted with any Australian limes, non indigenous lime or lemon juice.
Cooking
  1. Prepare the warrigal greens by picking the soft leaves and removing the hard woody stems from the warrigal greens. To prepare the bulrush stem only use the soft white part of the stem and remove any of the tuff stringy greens parts stem.
  2. Blanch the warrigal green and the bulrush stem in boiling hot water for 20 to 30 seconds. Remove the river vegetables from the boiling water with a strainer or a fork and place in ice cold water for 1 to 2 minutes. Blanching the vegetables will make them turn bright green and it will remove a slight irritant from the warrigal greens. It is okay to under blanch the vegetables but don’t over blanch them because they become soft and soggy.
  3. Drain the river vegetable leaves to remove the water.
  4. Cut the fish fillets into 4 small pieces. Finely dice the fresh sea parsley and 4 small leaves of the river mint and coat the fish fillets with the sea parsley and river mint.
  5. Heat some macadamia oil in a frying pan until hot and place the small fillets of fish in the pan. Cook the fish until it is golden brown on each side and the fillets is cooked through.
  6. Finally to serve. take a warm Mara Murdumurdu Flatbread​e and fill it with the blanched river vegetables and the fillets of fish. Top the fish with the mayonnaise and garnish with a river mint leave. Add some lime juice or some salt to taste. Enjoy!