Pangka (Lake)

Coorong mullet seasoned with coastal rosemary and sea parsley garnished with grey leaf saltbush crisps on a bed of oldman and grey saltbush on a maramurdumurdu 


  • Coorong mullet 2 large fillets  
  • Sea parley 1 tsp  
  • Coastal rosemary 8 small sprigs   
  • Grey saltbush leaves 1 cup  
  • Oldman saltbush leaves 1 cup  
  • Coorong spinach (bower spinach) 1/2 cup 
  • Desert lime qty 2  
  • Duck egg mayo 4 tbsp  
  • Murray River salt 1/2 tsp  
  • Ground mountain pepper ½ tsp  
  • River mint 2 leaves  
  • Butter 1 tbsp  
  • Macadamia oil 1 tbsp  
  • Maramurdumurdu qty 4


  • Kampa kurru  (saucepan) 
  • Kurru (bowl) 
  • Tadli tadli (frying pan)   
  • Pakipakiti (knif  
  • Taralyi (chopping board)  
  • Karnkarnkati (spoon)  
  • Pardupamamati (fork or strainer) 


Serves 2 people 


  1. Premake the maramurdumurdu before making the filling. You can make the maramurdumurdu a day before but it is always nicer fresh and warm.  

  2. Premake some saltbush chips by frying a 1/4 cup of saltbush leaves in a hot frying pan with macadamia oil until the saltbush chips are crispy   


  1. Prepare the coastal vegetables by picking the soft leaves and remove the hard, woody stems from the round leaved pigface, sea blite, samphire and bowers spinach.  

  2. Take the soft coastal vegetable leaves and blanch them in boiling hot water for 20 to 30 seconds. Remove the coastal vegetable leaves from the boiling water with a strainer or a fork and place in ice cold water for 1 to 2 minutes. Blanching the vegetable will make them turn bright green and it will remove a slight irritant from the bower spinach and the round leaved pigface. It is okay to under blanch the vegetables but don’t over blanch them because they become soft and soggy.  

  3. Drain the coastal vegetable leaves to remove the water.  

  4. Dice the fresh sea parsley.  

  5. Heat the butter in a frying pan on a low heat. Place the diced sea parsley and garlic with the butter in the frying pan. Once the butter has melted add the parsley and garlic and mix together well but make sure not to burn the butter or the garlic. Add the prawns and a pinch of sea salt into the hot butter and fry. Once the prawns are golden brown and cooked through remove from the heat.  

  6. Finally to serve, take the warm Maramurdumurdu and fill them with the blanched coastal vegetables and the prawns. Top the prawns with the mayonnaise and garnish with dried seaweed. Add some lime juice or some salt to taste. Enjoy!