Dried fish both broth/salted plums/herbs

Dried fish both broth/salted plums/herbs

Julian Kingma

While I love the idea of this dish, this is something that I tried which I felt didn’t quite work – despite being very happy with both elements, the balance between the massive flavours of the fish broth and the salted plums seemed to be just that bit too severe. Perhaps I just wasn’t in the right headspace at the time to be happy with it, though, as everyone else who tried it seemed to really like it.


Quantity Ingredient
aromatic herbs, to serve

salted plums

Quantity Ingredient
1 bunch purple shiso, leaves picked
2 tablespoons rock salt
250g greengage plums

dried fish both broth

Quantity Ingredient
2 medium-sized dried fish skeletons
50g fish skin
1 fresh bay leaf
4 peppercorns
1 small piece of dried kelp
1/2 teaspoon white miso paste
500ml chicken stock
1 tablespoon mushroom soy
1 tablespoon mirin
pinch salt


  1. For the salted plums, place the shiso leaves in a blender with the rock salt. Pulse briefly to form a sand-like texture (don’t run the blender continuously as the salt will become wet and mushy).

    Gently squeeze the plums to break the skins. Arrange the plums on a large tray, sprinkle over the salt and roll around to coat well. Cover and leave to sit at room temperature for 24 hours.

    The next day, lightly wash the plums and tear the cheeks from the stones. Place the plum cheeks in a dehydrator over a low heat overnight, then store in an airtight container until needed.

    For the dried fish bone broth, add the fish bones, fish skin, bay leaf, peppercorns, kelp, miso and chicken stock with 200 ml water and bring to a gentle simmer. Cook gently for 45 minutes, skimming the impurities from the surface of the broth as you go.

    Strain the broth and return it to the pan, then bring to a simmer and reduce by a third. Stir in the mushroom soy, mirin and salt and keep warm.

    To serve, place six of the salted plum cheeks in a bowl and scatter over your choice of aromatic herbs (I like to use baby basil and limeand lemon-scented herbs). Pour over 100 ml of broth and repeat with the remaining bowls.
aaron turner
australian cooking
woodfire grill
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