Mulloway Recipes

Dumplings

200 g Coorong Wild Seafood mulloway fillet, skinned
Pinch sea salt
1 Fryar’s Kangaroo Island Free Range Egg white
Pinch freshly ground coarse white pepper
50 ml Chinese light soy
Pinch sea salt
2 small (or 1 large) spring onion, whites finely chopped and greens finely sliced on angle
3 garlic cloves chopped finely
Few drops of sesame oil
12 dumpling wrappers (gang gow pastry)

Method

Place chunks of mulloway in food processor, salt lightly and pulse until the mix comes together (do not over blend or it will be rubbery!). Place in bowl and all other ingredients, work together and re-check seasoning.

Wrap in dumpling skins and steam for 4 minutes, set aside.