These crispy morsels are full of buttery blue cod, glistening paua, licorice-like tarragon served with hazelnut romesco sauce. Prep time: 30 minutes Cook time: 15 minutes Serves: 4-6 Hazelnut Romesco 200g roasted red peppers from a jar, drained 100g hazelnuts, roasted and skins removed…
Here’s my fancy take on traditional fish fingers. I’ve used succulent Blue Cod, crumbed it in delicious panko and paired it with a fruity mango salsa. Great for the whole family and the kids can help too! Serves: 4 Prep time: 20 minutes Cook…
Burgers 500ml sunflower oil, for deep-frying 3-4 fish filets (e.g cod or snapper would work well) ½ cup rice flour 4 burger buns 8 crispy lettuce leaves (I used cos lettuce) Crispy IPA Batter ¾ cup plain flour ¼ cup rice flour 1 ¼…
Here’s a really special dish perfect for Father’s Day. It’s chowder but not like you’ve ever tasted. Smoked paprika and sweet kumara pair perfectly with buttery blue cod and salty paua in this delicious interpretation of a classic Prep time: 20 minutes Cook time:…
Blackened Fish: 1 kg kingfish (or fish of your choice), cut into thick strips 2 teaspoons smoked paprika 2 teaspoon dried oregano 1 teaspoon cumin ½ teaspoon salt ¼ teaspoon cayenne pepper 2 tablespoons canola oil 12 corn tortillas Filling 1 punnet of cherry…
A beauty I did for Homestyle, this Kingfish ceviche is on the menu tonight. It’s crunchy and fresh (and doesn’t need a kitchen!) and takes us back to our time living in the Caribbean. It’s a lovely light dish which makes a great appetiser for…