RECIPES
Kingfish with lemon verbena and lemongrass
By Maggie Beer
2 hours
Preparation time
3 minutes
Cooking time
4
INGREDIENTS
4 x 140 g kingfish fillets, skin off with blood line removed
3 lemongrass, finely chopped
4 sprigs lemon verbena leaves picked
Extra virgin olive oil
Salt flakes and freshly ground pepper, to taste
To serve
Fresh lemon
METHOD
- Place the kingfish, lemongrass and lemon verbena in a stainless steel bowl, drizzle with olive oil and salt and toss to combine. Cover and refrigerate for 2 hours to marinate.
- Transfer the kingfish with the lemongrass and lemon verbena to a paper lined perforated steam container and Steam at 100°C for 3 minutes.
- Remove lemongrass before serving.
- Serve drizzled with extra olive oil, salt flakes, pepper, fresh lemon and salad.
Hints and tips
- Marinating the kingfish is not essential, however the longer the better, even overnight.
APPLIANCE / FUNCTION
Maggie Beer
Maggie’s career spans farming, food production, as well as television presenting and food writing. Maggie’s appearance on the hit ABC programme The Cook & The Chef cemented her place as one of Australia’s most well known food personalities, and her line of products is arguably the most highly esteemed and much loved range for Australian gourmets
