The Rabbitfish, also known as Black Trevally or Happy moments, is a relatively unfamiliar species harvested in the Moreton Bay region. It is popular in Asian dishes with its fine texture and beautiful sweet taste. Whitespotted Rabbitfish: Siganus canaliculatus
Flavour: Delicate, slightly sweet Texture: Fine Oil Content: Low to Medium Seasonality: Readily available through the summer months. Harvested from: Moreton Bay Harvest method: Tunnel netting
Fishery is assessed under the Australian Government's Environment Protection and Biodiversity Conservation Act 1999 (EPBC Act). Also the fishers have created their own Environmental Management System and Code of Practice.
Pan-fried Whitespotted Rabbitfish With Leeks
Ingredients 3 - 4 Medium Size (350g) White Spotted Rabbitfish 3 Stalks of Chinese Leeks, cut into diagonal sections 2 Slices of Ginger 1 Teaspoon of Minced Garlic 1 Teaspoon Chicken Stock Powder 80ml Hot Water
Method 1. Clean and rinse the fish, pat dry with kitchen paper towel and set aside. 2. Preheat a frying pan with 1 tablespoon of oil, pan-fry the fish on both side for about 3 minutes under medium heat or till slightly golden brown. Dish up. 3. Using the same pan add in ginger and minced garlic, sauté till fragrant before adding the sliced leeks. 4. Continue to stir-fry the leeks for another 2 – 3 minutes until soften add in 80ml of hot water and chicken stock powder to taste. 5. Place the cooked fish on top of the leeks and simmer for another 1 minute on medium low heat, carefully give it a quick stir in between to let the fish absorb the flavour from the leeks mixture. 6. When done dish up and serve with hot steamed rice.
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