Posts Tagged ‘Fish’
Smoked Moki
I was lucky enough to be invited out fishing today in the Cook Straight and in Paliser Bay. For all those of you who have no idea where that is, it is a little to the left of Wellington, New Zealand.
While it was not the best of days fishing wise, it was a Friday and I was in a boat with two really top guys and what more can I say. One of the fish that Rob caught was a Butterfish, and another was a Moki. Normally on these trips we target species such as Kahawai but there was only one little baby one in the area. Later in the summer the snapper will start to run and around the other side by Karori rock you fine heaps of cod.
Simon, who had invited me on the trip came back to my place and we smoked up half of one of the fillets. Easy to do to any firm white fish like cod or moki, or even the nice oily ones like salmon, kahawai and kingfish and tuna.
We had this on crackers with cream cheese. And I am also looking for a way to use up the leftovers – currently I am thinking gnocchi and bacon.
Ingredients
1 firm fillet of fresh fish
1 thin layer of plain salt
enough brown sugar to pack on
Method
Fillet the fish but leave the skin on. This will help to minimise the shrinkage.
Sprinkle the fillet with a thin layer of salt and leave to rest for about 10-15 minutes. Cover with a layer of brown sugar before putting in a fish smoker for about 15-20 minutes.
Remove. Serve with cream cheese on crackers
Fish and Chips
This is not the traditional Fish and Chip supper found in Limey-Land. This is a fresh flavoured version of Fish with a potato side. For this dish I used a piece of Warehou but any firm white fish could be used. Cod would be an acceptable alternative or even snapper.
Another key part of this dish is the use of Panko Breadcrumbs. They stand up to the heat of the oven and stay light and crunchy, even while managing to soak up a truckload of sauce and lemon juice.
Ingredients
1 piece of fish per person, cleaned, boned and skinned
1 handful panko breadcrumbs per person
1 teaspoon minced capers per person
1/2 teaspoon zested lemon rind per person
2 tablespoons of minced parsley per person
olive oil to bind
salt and pepper to season
1 1/2 medium potatoes per person
1 tablespoon whole capers
1 teaspoon bran oil
1 teaspoon butter
lemon wedges to serve
Method
In a bowl, mix the crumbs, capers, lemon zest, and parsley. Drizzle over a little of the oil, a teaspoonish at a time and mix until starts to just come together.
Lay the fillets on a baking sheet and press the crumb mix on top. Bake in a 225°C oven for around 14 minutes, or until the fish is cooked.
For the potatoes, peel and dice into 1cm lengths. Blanch in boiling water for about a minute. Then drain and reserve. Once the fish has been in the oven for 5 minutes, heat the oil and butter in a fry pan until starting to become golden. Add the potatoes and toss to cover in the oil and butter. Once the potatoes are starting to crisp up, add the capers and cook for a few minutes more. Reserve.
Serve the fish on the potatoes.