Name: The Summertown Aristologists’s whiting with seaweed butter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 3 large yellowfin whiting (or other whiting; about 20-25cm in length), cleaned and fins removed; Extra-virgin olive oil, for drizzling and brushing; 1 Lemon, halved, for squeezing, plus extra lemon wedges to serve; Watercress or other greens, to serve; Seaweed butter; 5 golden shallots, diced; 1 garlic clove, finely chopped; 80 ml (⅓ cup) extra-virgin olive oil; 6 sheets Korean laver or nori (see note); 1 tbsp light soy sauce; 2 tsp rice wine vinegar; 200 gm softened unsalted butter

The Summertown Aristologists’s whiting with seaweed butter

If you haven't tried seaweed butter on fish, you must do.

Serves 6

Prep

20M

Cook

25M

Total

45M

“We source our fish directly from our fisherman, Justin Cicolella, who is part of the Fair Fish community-supported fishery,” says Oliver Edwards of Adelaide Hills’ The Summertown Aristologist. “A few times a week we have a chat about what he’s catching. Fish this good deserves to be the hero – a little seaweed 115 gm (1⁄2 cup) pearl barley butter and a squeeze of lemon is all it needs.”

Ingredients

3 large yellowfin whiting (or other whiting; about 20-25cm in length), cleaned and fins removed

Extra-virgin olive oil, for drizzling and brushing

1 Lemon, halved, for squeezing, plus extra lemon wedges to serve

Watercress or other greens, to serve

Seaweed butter

5 golden shallots, diced

1 garlic clove, finely chopped

80 ml (⅓ cup) extra-virgin olive oil

6 sheets Korean laver or nori (see note)

1 tbsp light soy sauce

2 tsp rice wine vinegar

200 gm softened unsalted butter

Method

1.For seaweed butter, combine shallot, garlic, oil and a pinch of salt in a saucepan over low heat, and cook, stirring, until soft (15 minutes). Remove from heat.

2.Hold laver over a gas flame briefly with tongs until crisp and toasted, or roast under a low grill. Crush laver, add to shallot mixture and set aside to soften and cool (15 minutes). Add soy and vinegar and season with salt (about 1 tsp). Pulse in a food processor until a chunky paste forms, then fold through butter.

3.Preheat a charcoal or other barbecue to high. Lightly brush fish with oil and season with salt (ensure fish is at room temperature). Grill over indirect heat until skin is charred and fish is just cooked through (6-7 minutes each side).

4.Squeeze lemon over fish, sprinkle with sea salt flakes and top with a large spoonful of seaweed butter. Drizzle with oil and serve with watercress and lemon wedges.

Korean laver (toasted seaweed) is available from Asian supermarkets; substitute nori.
Drink suggestion: A fruitforward pinot noir, such as Lucy Margaux “Out of Control”. Drink suggestion by Aaron Fenwick.
Notes

Oliver Edwards

Brianna Smith

Styling by Lisa Featherby