Karkalla, Beach Banana, Pigface – whatever you call it, this native succulent adds a welcome salty hit and juicy crunch to fish dishes, soups and salads. We love to add it to a stir-fry at the end of cooking (as just a hint of heat is enough to cook this delicate green).
Karkalla makes a great, ready in minutes side
1 tbsp soy sauce
2 tsp ginger, finely grated
100g chilled butter
Combine the soy sauce, sake and grated ginger. Place your frying pan over a medium heat and add your sauce, allowing it to simmer over a medium to high heat until thickened and reduced by half.
Into the pan slowly add your butter, piece by piece, so that it emulsifies. Once emulsified, remove from heat and whisk. Remove from heat.
Add fresh Karkalla, and toss through the sauce, seasoning to taste.