Pan-Fried Hapuku & Saag Aloo

Recipes & food styling Gavin Doyle
Photography Manja Wachsmuth

	4 fillets hāpuku, skinned (approx. 160g each)
	1kg Agria potatoes, peeled, washed, cut into 2cm cubes
	1 large brown onion, finely diced
	canola oil
	½ teaspoon ground turmeric
	½ teaspoon mild curry powder
	6 large cloves garlic, very fined sliced or minced
	½ teaspoon ground black pepper
	½ teaspoon coriander seeds, toasted
	½ teaspoon cumin seeds, toasted
	½ teaspoon fenugreek seeds (or mustard seeds), toasted
	100g butter
	150g baby spinach leaves
	freshly squeezed lemon juice

1.	Bring the fish to room temperature before cooking.
2.	Put the potatoes in a pot full of water. Bring to the boil, then reduce to a simmer. Season well with salt. Simmer for approximately 6-8 minutes until just cooked. Strain, set aside.
3.	Put the diced onion into a large pan on medium heat with a little oil, the ground turmeric and curry powder.
4.	Cook for 6-7 minutes, until the onion is translucent.
5.	Then add the garlic and cook for a further 5 minutes.
6.	Turn down the heat and add the pepper and seeds.
7.	Cook for about 5 minutes until aromatic, then add the butter, letting it slowly melt and infuse.
8.	Add the cooked potatoes. Mix well, put a lid on the pan and leave on the heat for 5 minutes. Season well with salt.
9.	Add the spinach, cover, and take the pan off the heat until ready to serve.
10.	Pat the fish dry and season well with salt.
11.	Heat a large frying pan until it is super-hot, then add a good splash of canola oil.
12.	Add the fish, then shake the pan so that the fish doesn’t stick.
13.	Turn down the heat slightly. Cook for about 4 minutes. The fish should be nice and caramelised.
14.	Flip it over, turn down the heat and cook for a further 2 minutes.
15.	Season well with lemon juice.
16.	To serve, divide the saag aloo between four plates.
17.	Place the hāpuku on top, giving it another squeeze of lemon.