A delicious pan fried fish recipe with an Australian twist, incorporating a variety of native ingredients such as Outback salt and creamy macadamia nuts.


  • 400g potatoes

  • 12-18 bunya nuts

  • 4×250g monkfish fillets

  • 100g rocket

  • 80g macadamia nuts

  • 50g parsley

  • 100ml olive oil

  • 20g butter

  • 30g honey

  • ¼ teaspoon Outback Salt

  • ½ teaspoon Rainforest Rub (see notes for more information)

  • Sprig of watercress for garnish


  • 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 sauce pan heat a little olive oil and butter and pan fry the monkfish until also golden brown on medium heat.

  • 6.

    Styling tips: When cooked, place a bunya nut hash brown on the plate, top with the monk fish, then simply garnish with the rocket and macadamia nut pesto and a sprig of watercress.


Rainforest Rub can be purchased online at:

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Posted by N55895Report
Where can I buy Bunya nuts?