Impress that special person in your life with this lip-smacking Marron dish.
Marron are the largest freshwater crayfish in Western Australia – and the third largest in the world. They are endemic to the south-west WA and fishing for them has long been a WA tradition.
"With this dish I prefer a light crisp white, try our 2021 Sauvignon Blanc Semillon. It's fresh and lively and goes well with the aromatic lemongrass in the dish."
According to our winemaker Damon, it’s the ultimate dish to catch a wife. Urban myth or truth? You’ll have to ask his wife Waveney.
Marron steamed with Thai broth
6 good size local marron still alive
3 sticks of lemongrass
5 cm ginger
2 cloves garlic
2 red chillies
1/2 bunch fresh coriander
1 bunch of spring onions
2 litres of fish stock
Handful of bean sprouts
- Place marron in fridge for a day to make them sleepy
- Peel and dice shallots and lemongrass
- Peel and grate ginger and garlic
- Dice chilli
- Trim and shred spring onions
- Gently cook the shallots in the peanut oil till see through
- Add lemongrass ginger and garlic and fry for a minute
- Add stock and chilli and splash of fish sauce and a little coconut sugar squeeze in lime juice
- Taste and adjust balance of sweet sour and salty
- Place marron tails in the shell into a colander or steamer over the stock and steam until flesh is white and tender and just cooked
- Peel out tails and serve in a bowl with some of the stock and garnish with coriander and beansprouts
Photo credit: Russell Ord for Yeti Australia at Flying Fish Cove Winery in the Margaret River