Drunken bass groper, mushrooms and condimentsThis dish is inspired by two incredible Australian chefs, Kylie Kwong and Neil Perry. I have had many memorable experiences with a dish of this nature at both of their restaurants. Finish with a sprinkling of salt flakes, then rest the pie for 5 minutes before serving. Transfer the fish to a large serving platter and leave to rest for 5 minutes. Stir in the Vegemite and dark soy, followed by the fish stock, then bring to a simmer and cook for 20 minutes, or until reduced by half.

Source: Otago Daily Times August 17, 2021 16:30 UTC