Bay Of Plenty Two Ways Trevally

My problem in life is that I always like to have my cake and eat it. Whenever we eat out, I manage to narrow down what I would like to two dishes. I always then either hope or persuade my wife to order one of my choices so that I can order the other.

So, after buying up some locally caught Trevally in the Bay of Plenty region of New Zealand, I had a head and heart debate – do I steam the fish in a nice paper bag in the oven, or do I batter the stuff and fry it? As I couldn’t decide, I did both (more correctly, I started doing just the steamed and changed my mind halfway through to do both), and although a little frenetic, was surprisingly easy. I could have reduced the frenzy a little by deciding I was going to do both styles before, and also not messing up a batch of batter first – but where would the fun have been in that?

The end result was great, the crunch of the battered fish contrasted wonderfully with the slippery pak choi and the steamed fish. My wife as usual took in her stride that the meal she ended up with was not necessarily what I disappeared unto the kitchen to create.

I was happy as I had my cake and ate it…

Serves: 2

Ingredients

4 small fillets of trevally, weighing around 125g each

For the steamed trevally:

1 red onion, finely sliced
Zest and juice of 1 lemon
25g butter
1 small fennel bulb, finely sliced
Handful of fresh parsley
1 tsp dried chilli flakes

For the battered trevally

¾ cup of flour
A good few grinds of pepper
½ tsp salt
Enough cold beer to make a thickish batter (around 125ml I guess). Note: I used a Monteith’s Radler beer. Any hoppy lager style beer should do the trick, I think also a Belgian white beer would work really well too.
Rice Bran Oil for frying

To serve

1 head of Pak Choi, chopped
2 tsp Ketchup Manis (Indonesian Sweet Soy Sauce)
1 clove garlic
2 tsp sesame seeds

Method

1) Preheat oven to 160C
2) Rinse or cut any bloody bits from the trevally – they will go grey when cooked
3) Place a large piece of baking paper on a baking tray – it should be large enough so you can fold it over on itself to make a parcel.
4) Place finely chopped fennel, onions, chilli, butter and parsley on paper
5) Put two of your trevally fillets on top of the vegies and butter and add the lemon juice and zest on top. A grind of salt and pepper won’t go astray here too.
6) Fold the excess paper over on itself and make a nice little parcel. Pleat the paper where the edges meet to make as tight a seal as possible (don’t stress if it isn’t perfect).
7) Put all of the bok choi ingrediants in a foil parcel alongside the fish paper parcel
8) Whack both in the oven for 20 mins
9) Put the flour and salt and pepper in a bowl
10) Add enough beer to form a thickish batter (around the consistency of salad cream)
11) Let batter rest for 5-10 minutes
12) Heat around 1cm of oil in a heavy based frying pan.
13) Dip each trevally fillet in the batter and then slowly lower into the oil
14) Cook for around 90 seconds on each side until batter is crisp and golden
15) To assemble finished dish, place bok choi on centre of a plate, then with a fish slice, put one fillet of steamed fish (and some of the fennel and onion) on top. Finish with a battered fillet and serve with a slice of lemon and maybe a glass of Sauvignon Blanc.

Lime and Pepper Crumbed Snapper

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I have known my friend Ian for getting on for thirty years now. We went to school together and stayed in contact ever since, I was best man at his wedding and I returned the ‘favour(?!)’ when I got married.

He emigrated to New Zealand around the same time that we were moving to Sydney, so over the course of the last 6 or so years and 3 children between us later, we have seen each other relatively frequently.

Ian has bought a kayak which spends most of the time in his garage or on the roof of his car (impresses the ladies apparently).

He also bought some fishing lines on the assumption that he could catch his supper whilst paddling around.

Yesterday, I received an MMS which had feet and fish in them. The excitement was palpable, after 27 outings, Ian had caught a fish (or two!) but alas, did not have a clue how to cook them.

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So being the great mate, I rushed to the supermarket and bought my own snapper so I could create a simple recipe for him to wow the family with (Ian is a better kayaker than chef, in fact is probably better at telling jokes(!) than cooking).

The finished dish is deliciously simple and the light citrus notes and the warmth of the pepper showcase beautiful fresh new Zealand snapper.

I served it with a homemade tartare sauce and a green salad. Simple and delicious.

Serves: 4 as a main and 6 as an entreé

Ingredients

Around 500-750g fresh snapper (would work with any good white fish), skinless and boneless.
Zest from 4 limes
6 slices of bread (stale is fine)
2 Tbsp black pepper
1-2 beaten eggs
100g plain flour
Rice bran oil for frying

To serve: homemade tartare sauce and fresh green salad

Method

1) Break up bread slices and place in a baking tray.
2) Put tray in a 100c oven for an hour or so until bread is dried through.
3) Put bread in a food processor and pulse until you have breadcrumbs.
4) Chuck in pepper and lime zest and blitz for 5 seconds.
5) Pour breadcrumbs back into baking tray.
6) The next stage is key to prepare well because once you start, things get messy and happen quickly! You are going to set up a production line with, from left to right – small baking tray of flour, Bowl of beaten egg, tray of breadcrumbs, large frying pan on hob, plate with kitchen paper to drain cooked fish.
7) Heat a scant 1cm depth of oil over a medium heat. It has reached temperature when a cube if bread sizzles gently in it.
8) Dip fish fillet in flour, then shake, then in egg, then roll in breadcrumbs. Shake off loose crumbs.
9) Gently place crumbed fish in hot oil and cook each side for around 2 minutes until golden.
10) Drain on kitchen paper
11) Serve with tartare sauce and green salad.

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Classic Kiwi – Blue Cod with Chardonnay Lemon Butter Sauce

We have pretty much finished touring around the South Island (Mainland?!) of New Zealand – a spectacular experience. New Zealand never fails to delight me in so much as you can drive for a couple of hours and find yourself in somewhere very different from where you just left – and you can do it repeatedly.

Whilst driving through the ‘Catlins’ the most southerly part of the South Island between Dunedin and Invercargill) it was getting near lunchtime and we happened across a fantastic café – the Niagara Falls café. Although the middle of summer, it was freezing and blowing a hoolie of a gale. The menu was brilliant, and I picked the Blue Cod for which the area of the cold southern oceans are famous for. The fish was cooked perfectly and was served quite simply so that you could taste the delicate flavours.

A couple of weeks later when we were in Wellington, I saw Blue Cod at a market and still hankering for the flavours of the Catlins, thought I would recreate what I had been served. The recipe is really easy and even people that (say that they) don’t really like fish will eat it. If you are scared of cooking fish as some people seem to be, then give this one a go…

Serves 4

4 x 150g very fresh fillets of Blue Cod (You could use any other delicately flavoured firm white fish, just make sure it is super fresh – always talk to the person serving you the fish and be nice to them!)
50g butter for frying
Zest and juice from 1 large or 2 small lemons
1glass of unoaked Chardonnay
30 – 50g butter (I know, a second lot…)
Salt and pepper

Accompany with buttery mashed potatoes and wilted spinach

Method

In a large, heavy pan melt 50g butter on a medium heat
As butter starts to foam, add your fish fillets.
Leave to fry gently for around 2-3 minutes until flesh is going opaque on top.
Turn fillets over with a palette knife to avoid them breaking up
Fry for a further minute or two
Add lemon zest and juice to pan, then remove fish and place on top of plated spinach and mash
Add glass of wine to pan and reduce down until you have around 100-150ml of fluid.
Add butter to pan and season to taste
Pour sauce over fish and serve immediately