You can substitute Murray cod with any seasonal white firm fish, but the freshwater fish does go beautifully with the lemon myrtle.
Ingredients
Method
1.Place a large wok or saucepan (large enough to fit a steamer) three-quarters full with water over high heat. Bring to the boil then place steamer on top and leave to boil until ready to steam fish.
2.For whipped lemon myrtle butter, place butter in bowl of an electric mixer fitted with a whisk attachment and whisk until light and fluffy. Reduce speed to low, add garlic, lemon myrtle, parsley and lemon zest and juice. Season to taste and stir well to combine. Place ¼ cup of butter in a small saucepan over medium heat, stirring until melted (1-2 minutes). Brush cod liberally with melted butter and season to taste.
3.Place one cabbage leaf in base of steamer and place cod on top. Top with remaining cabbage leaf, to enclose cod. Cover with steamer lid and steam until cooked (18-20 minutes); rest enclosed in steamer for 5 minutes before serving.
4.Meanwhile, in a separate large saucepan of boiling salted water, add beans and edamame, and cook until beans tender but still with a crunch (2 minutes). Drain and place in a large bowl with 2 tbsp lemon myrtle butter and shallots; season and toss to combine.
5.Place cabbage leaf on a large plate with bean mixture and top with cod. Spoon over a little flavoured butter and serve scattered with micro red vein sorrel and extra butter on the side.
Dried ground lemon myrtle is available from specialty food shops and spice shops. If unavailable, substitute lemon pepper or finely grated lemon zest. Roll any remaining lemon myrtle butter into a log in baking paper. Enclose in foil or in an airtight container and freeze and use as required. If Murray cod is unavailable, substitute another firm white fish.
Notes
