“Having some nori butter in the fridge can mean dinner in less than 10 minutes,” says former Masterchef Australia winner Adam Liaw. “Anyone who says they don’t have time to cook needs to give this whiting with nori butter a go. It is the perfect light meal when teamed with a crisp green salad.”
For more healthy and simple dinner inspiration grab a copy of Adam’s new cookbook Adam’s Big Pot: Easy Meals For Your Family (Hachette; $39.99).
Prep time: Two minutes
Cook time: Five minutes
1 tbsp olive oil
600g whiting fillets
4 tbsp nori butter (see below), softened to room temperature
Salt, to season
- Heat a heavy frypan or barbeque and brush it with olive oil.
- Season the fish fillets with salt and fry skin-side down first for about two minutes on each side, or until the fish is barely cooked through. Brush with the softened Nori Butter throughout the cooking process.
- Rest the fish for a minute or two to complete cooking.
- Brush with a little more nori butter to serve.
“Nori seaweed sheets, which are commonly used to wrap sushi rolls, are full of nutty flavour,” says Adam. “This butter is also amazing brushed on grilled scallops, beef, roast chicken, potatoes or anything really.”
Prep Time: 10 mins
5 sheets nori, torn into pieces
A handful bonito flakes
1 tsp salt flakes
250g unsalted butter, softened
- Place the nori and bonito flakes in a food processor or spice grinder and process to a course powder.
- Mix the nori powder and salt through the softened butter, cover in cling wrap and store in the fridge for up to three months, or longer in the freezer.