1 x medium size King George Whiting, filleted and skinned
1 x medium rock flathead or similar, filleted and skinned
100ml sunrise lime oil (or citrus based light olive oil)
1 x tablespoon Ngerdi (green ants)
10ml wattle soy (or white soy)
1 x lemon quartered, seeds removed
1. The key to this dish is using the freshest, locally and sustainably sourced seafood.
2. Lay out your fish and check for any small bones, scales or skin left on the fillets. Place aside on a flat tray, covered in the fridge for later use.
3. For the Ngerdi dressing, add the sunrise lime oil and Ngerdi to a food processer and turn on low speed for 20 minutes. This will combine the citrus flavours of the ants while keeping a course texture to the dressing. Be careful not to blend on too high a speed. When finished, set aside in a bowl.
4. To serve: Slice 5 pieces of each fish 5mm thick and place on each plate. Add one drop of wattle soy to each piece of fish. Then add one drop of lemon juice to each piece of fish. Season again with a small amount of sea salt.
5. Stirring the Ngerdi dressing to combine, spoon over the plate and fish and serve immediately.
Wine match: Vermentino or Riesling
Styling: Deb Kaloper