Balmain Bugs And Whiting Recipe

1. 1

   Prep.

2. 2

   time 15 mins

3. 3

   If the bugs are alive, place them into the freezer for 30 min and then boil briefly in salted water.

4. 4

   Refresh in iced water and peel the tails reserving four heads as garnishing.

5. 5

   Char-grill the tail meat and whiting fillets till just done and arrange 2 bug tails and a fish fillet on each of 4 hot plates garnishing with a bug head per plate and shredded coloured vegetables.

6. 6

   Season the fried kumara with the mountain pepper and plate up.

7. 7

   Serve at once with a lemon myrtle butter sauce over the seafood.

* Per serving · 4 servings · Values may vary.

No additional tips available.