Hooked on fish
Ray McVinnie
There was a time when snapper, tarakihi and gurnard were the only fish New Zealanders were interested in and also all that were available. That once-limited range has expanded hugely. The great thing about cooking fish is that many varieties are easily interchangeable in any one recipe. The growing interest in food from other parts of the world means that we are becoming increasingly familiar with and also experimenting with the way other cultures cook fish.
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| Fried Fish with Noodles & Asian Herbs |
The sweet, salty, sour and hot flavours of south-east Asian food are especially appetising when the weather is hot. These flavours are well suited to a firm, white fish such as John Dory but monkfish,
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| Mediterranean Fish Broth with Mussel Dumplings |
The grand tradition of Mediterranean fish soups and stews can easily translate into a New Zealand version.
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| Home-cured Tuna with Pickles & Sesame Ginger Rice |
The richness of cold sugar and soy-cured tuna is delicious on hot savoury ginger, garlic and sesame-flavoured rice. This quick cucumber pickle can easily become an addiction. You can also do this reci
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| Poached Hapuku & Couscous with Anchovy & Olive Vinaigrette |
Poaching is an often-neglected method for cooking fish but, like steaming, it results in a very clear, fresh flavour, which is the perfect foil for rich sauces like this anchovy and olive vinaigrette.
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| Fricassee of Tarakihi |
Fricassee is French for a creamy stew, which is just what the following recipe is. Fish and potatoes on a base of slow-fried vegetables and white wine are an excellent combination. Add to this the hot
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