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.

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Chicken, Tarragon and Ricotta Slice with Dunedin Salsa

Beginning our three month tour of New Zealand, the first place we landed was Dunedin, in the south of the South Island. The place is a bit of a foodie mecca and my wife was gracious enough to buy me an evening cooking course with one of Dunedin’s best chefs Judith Cullen.

Talking with Judith, she told me all about a great Farmer’s market held down by the (disused) railway station every Saturday morning. I of course went and was amazed by the great selection of fresh produce available. We visited in mid February (late summer) and there was an impressive selection of local vegetables. The stars emongst these organic gems seemed to be the avocadoes, corn cobs and fantastic tomatoes. They were all abundant and at great prices.

As often happens, I buy what is in season, good and cheap. Much to my wifes frustration, I rarely shop with a meal in mind, or if I do, I will end up changing it halfway through my shop. I create meals from what is available (sometimes I have great diasters, sometimes amazing successes).

Having returned to our holiday rental in Dunedin’s Mornington suburb pleased with my haul of vegetables and some great fresh herbs, my wife reminds me that we need something to go with all the veg – your daughter needs protein! (I had intended to get some great New Zealand lamb, but got carried away with the green stuff).

Quick as a flash I had a brainwave “I thought we would use up the rest of the roast chicken in the fridge”. I had got away with it.

Picking the meat off the carcass of last night’s chicken is a particular pleasure, finding all the delicious juicy bits that seem to have grown overnight.

So here is my recipe for a delicious summer meal that can be cooked quick as a flash…

Serves: 4

Ingrediants

Around 2 cups of cooked chicken
Small bunch of taragon
Salt & Pepper
Around 200g ricotta cheese
A little chicken stock or water (30-60ml)
2 sheets puff pastry (make your own if you have a spare 9 hours or so, otherwise use ready made)
Optional – a handful of chopped mushrooms

For the Dunedin Salsa

About 15-20 dried cherry tomatoes (very easy to make your self or use sun dried tomatoes)
2 ripe avocadoes
Small bunch coriander
2-3 Tbsp Caramelised balsamic vinegar
3-5 Tbsp good extra virgin olive oil
4 or 5 pickled ‘pepperdew’ peppers
1 tsp smoked paprika
Corn from 2-3 cooked cobs of corn (or one large can)
Salt & pepper
Method

Set oven to 185c
Combine cooked chicken, tarragon, ricotta (and mushrooms if using).
Add sufficient stock/water to loosen up the mixture a little without making it too runny. Exact quantity depends on how runny your ricotta is, how dry your chicken is, which way the wind is blowing etc, etc.
Taste mixture and season to your preference.
Divide ready made pastry sheets into two equal sized rectangles.
Add a good dollop of your filling into the lower half of each rectangle.
Wet the edge of the pastry all around and fold over the rest of the rectangle to make a square with the filling in the middle of it.
Press the moistened edges of the pastry together firmly with your fingers tips. Once pressed all round, fold over 5mm or so of the pastry on the 3 press together sides to make a neat edge.
Brush the filled pastry square with water all over and make a couple of holes or slits in the top.
Transfer your pastry slices onto a baking paper lined tray and place in oven for around 20 minutes or until golden brown.

Whilst cooking, prepare the salsa

Chop avocado.pepperdew peppers and cherry tomatoes into smallish pieces.
Chop coriander roughly
Combine the rest of the ingridents together in a large bowl and then add the stuff you chopped up.
Taste and season

Serve the slices warm with a good portion of the salsa – have salsa spare as everyone always seems to want seconds…