Torres Strait Islander chef Nornie Bero, shares her beurre blanc with fish recipe, which she’ll be serving up during NAIDOC Week celebrations.
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Heat oil in a large frying pan over medium-high heat. Cook the fish for 3 mins each side or until just cooked through. Transfer to a plate and loosely cover with foil to keep warm.
Bring wine or stock to a simmer in a medium saucepan over medium-low heat. Cook for 5-6 mins or until the liquid reduces by half. Increase heat to medium. Add cream and curry leaves and simmer, stirring, for 5 mins or until sauce thickens.
Reduce heat to low. Add the butter, 1 piece at a time, whisking until butter melts and the mixture is well combined. Remove from heat. Stir in lemon juice and Geraldton wax powder or fennel. Season.
Divide the fish between serving plates. Drizzle with some of the sauce and serve immediately.