As seen in the new First Nations Food cookbook.
These three leaves, in our opinion, are the queens of citrus, eucalypt and honey flavours and their perfumes, infused in the broth, will draw you into the bowl. The base is flexible and can be experimented with in many ways, with different herbs or spices. You can also swap the nut milk for whole milk, coconut milk or even stock or broth and use chicken in place of fish. This is fantastic with coconut rice infused with more lemon-scented gum.
Poached Barra recipe from First Nations Food Companion (Supplied: Murdoch Books)
2 tablespoons olive oil
2 eschalots, finely diced
10 g (¼ oz) Geraldton wax leaves
2 teaspoons dried ground lemon-scented gum (or 4 whole leaves)
1 teaspoon dried ground white kunzea flower
2 anise myrtle leaves (fresh or dried)
700 ml (24 fl oz) macadamia milk
½ small fennel bulb, chopped
2 garlic cloves, bruised
2 skinless barramundi fillets
Geraldton wax flowers, to serve
Lemon myrtle and Geraldton wax leaves
Fragrant coconut rice (see below)
Heat oil in a large saucepan over low heat. Add eschalot, Geraldton wax, lemon-scented gum, kunzea and anise myrtle and stir occasionally for 3–4 minutes until softened. This will help to release their oils.
Stir in macadamia milk, fennel and garlic and season to taste with salt and ground pepperberry. Increase heat to medium and bring to a simmer. As broth comes to a simmer, season barramundi on both sides with salt and ground pepperberry.
Reduce heat to low and add barramundi. Cover with a lid and simmer gently for 8–10 minutes, or until barramundi is opaque and flakes easily. Gently remove from broth with a fish slice and place in serving bowls. Strain broth, discarding solids, then pour it over fish. Top fish and broth with limes, flowers and leaves and serve with rice.
Geraldton wax - lemongrass
Lemon-scented gum - lime leaves
White kunzea - juniper berries
Anise myrtle - fennel seeds
Barramundi - any flaky white fish
Native limes - limes
Fragrant Coconut Rice:
Coconut rice is a staple in our house because the leftovers can be used to make rice pudding or as a versatile side dish. You can use any myrtle leaf here; try anise or cinnamon myrtle.
1 cup (200 g) jasmine rice
8 lemon myrtle leaves (fresh or dried)
½ cup (125 ml) coconut cream
Put rice 2 cups (500 ml) water and lemon myrtle leaves in a saucepan and bring to the boil. Cover with a lid, reduce heat to low and simmer for 5–10 minutes or until liquid is nearly absorbed. Add coconut cream, remove from heat, stir, cover and leave for at least 5 minutes. Remove lemon myrtle leaves and fluff rice before serving.
Lemon myrtle leaves - lemon zest