"Brining is a good way to make the texture and flavour of raw seafood a little more pleasant," says Ben Devlin. "It can firm up the flesh, soften the sinew a little and season it nicely. This works with a wide variety of fish and shellfish, but for this recipe I'd recommend Spanish mackerel, amberjack, albacore or kingfish. If you have the opportunity, blending the macadamia for the milk a day ahead will give a better flavour, but this method on the day also gives a great result. I also like to roast the nuts for the nut milk on a wood barbecue for extra flavour, but roasting them in the oven does a good job too."
Note Lemon myrtle plants are available from native plant nurseries. Native pepperberry is available from Herbie's Spices (herbies.com.au); if it's unavailable substitute black peppercorns. Lemon balm is available from Flower Power (flowerpower.com.au) and select nurseries. Wood sorrel, also known as oxalis, is not available commercially; substitute baby sorrel leaves.