Mai Yarlu (Sea Food)

Shark or ocean fish seasoned with coastal rosemary and sea parsley on a bed of karkalla, seablite, bowers spinach and samphire with a native river mint, finger lime and seablite mayo topped with dried seaweed on a wholemeal wheat johnnycake.
Picture
Recipe
Serves two people

Ingredients
• Ocean fish or shark 1 large fillets 
• Dried seaweed sea lettuce 4 tsp
• Sea parley 1 tsp
• Coastal rosemary 8 small sprigs
• Pigface 1 cup
• Seablite 1 cup
• Samphire 1/2 cup
• Bowers spinach 1/2 cup
​• Desert lime Qty 2
• Fingerlime Qty 2
• Egg mayo 4Tbs
• Sea salt 1/2 tsp
• River mint 2 leaves
• macadamia oil 1 Tbs
• Mara Murdumurdu Flatbread Qty 4

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

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 4tbs of whole egg mayonnaise, 2 diced river mint leaves, 1 tbs of dice seablite, 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 lime, Blood lime, non indigenous lime or lemon juice.

Cooking
  1. Prepare the coastal vegetables by picking the soft leaves and remove the hard woody stems from the karkalla, seablite, samphire, Bowers spinach.
  2. Take the soft coastal vegetable leaves and blanch them in boiling hot water for 20 to 30 seconds. Remove the coastal vegetable leaves from the boiling water with a strainer or a fork and place in ice cold water for 1 to 2 minutes. Blanching the vegetable will make them turn bright green and it will remove a slight irritant from the bower spinach and the karkalla. It is okay to under blanching the vegetables but don’t over blanch them because they became soft and soggy.
  3. Drain the coastal vegetable leaves to remove the water.
  4. Cut the shark or fish fillet in to 4 small pieces. Dice the fresh sea parsley finely and coat the fillets with the sea parsley. Place 1 coastal rosemary sprig on each side of the fillets.
  5. Heat some macadamia oil in a frying pan until hot and place small fillets of shark or fish in the pan with a sprig of coastal rosemary under the fillet. Cook the fish or shark until it is golden brown on each side and the fillet cooked through. After the fillet are removed from the frying pan remove the sprigs of coastal rosemary. Tip, coastal rosemary has a bitter taste when you chew it but if you place a sprig of the coastal rosemary on the surface of the meat the flavour is transferred but not the bitterness.
  6. Finally to serve. take a warm Mara Murdumurdu Flatbread and fill it with the blanched coastal vegetables and the fillet of shark or fish. Top the fish with the mayonnaise and garnish with dried seaweed. Add some lime juice or some salt to taste. Enjoy!