Pan-fried Monkfish with Bunya Nut Hash, Rocket and Macadamia Nut Pesto

    45 minutes

    Use your Bunya Pine nuts in this very Australian fried fish dish served with a macadamia and rocket pesto.


    New South Wales, Australia
    1 person made this

    Serves: 4 

    • 400g potatoes
    • 12-18 bunya nuts
    • 4 x 250g monkfish fillets
    • 100g rocket
    • 80g macadamia nuts
    • 50g parsley
    • 100ml olive oil
    • 20g butter
    • 30g honey
    • 1/4 teaspoon salt
    • 1/2 teaspoon Rainforest Rub (* )
    • Sprig of watercress for garnish

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. First, peel the potatoes and bring them to the boil in small pot; in another pot, boil the bunya nuts and allow to cool in the boiled water.
    2. For the pesto; finely chop the macadamia nuts, rocket, parsley or blend together in a food processor and then reduce this mixture to a paste in a mortar and pestle adding a little olive oil, honey, Rainforest Rub and salt to taste.
    3. Remove the shells from the bunya nuts and chop the nut meat finely; drain the potatoes; coarsely mash both of these in a bowl and season with Outback salt and form into hash brown sized patties.
    4. In a sauce pan, heat a little olive oil and melt in some butter; pan-fry the bunya nut hash browns until golden; it may require a little more olive oil during the process; make sure to keep the temperature down to low to avoid any smoking of the oil.
    5. Ensure the fish is free of all bones and in another saucepan heat a little olive oil and butter and pan fry the monkfish until also golden brown on medium heat.
    6. Serve with the bunya nut hash and the pesto

    See it on my blog

    Recipe provided by Cherikoff Rare Spices

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