Ingredients
| olive oil | |
| 1 teaspoon butter | |
| 1 onion, diced | |
| large pinch of saffron threads | |
| 250g arborio rice | |
| ½ cup dry white wine | |
| about 1½ litres good chicken, vegetable or fish stock, hot | |
| sea salt and black pepper | |
| zest and juice of ½ lemon | |
| about 250g smoked kahawai | |
| small handful of dill |
We are so lucky with our kai moana in New Zealand. I do feel, however, that we take it a little for granted. I know how easy it can be just to go for one of the usual three: snapper, terakihi or salmon. I challenge you, dear reader, to make an effort to get something interesting. Be aware of what is abundant and what isn’t. Kahawai, trevally, ling – amongst others – they all make excellent eating and are completely underrated. Smoked kahawai is cheap, abundant and sustainable – make the most of it.
Instructions
| 1. | Bring a large saucepan or flameproof casserole up to a moderately high heat, add a glug of olive oil and the butter and let it melt and bubble up. |
| 2. | Add the diced onion and fry gently for 5-6 minutes until soft and translucent. |
| 3. | Add the saffron and rice and fry for another 2 minutes or so to toast them slightly – don’t let it catch and burn though. |
| 4. | Pour in the wine and wait until it has been absorbed before stirring in a ladleful of hot stock and allowing it to be absorbed before adding more. |
| 5. | Repeat and continue until the rice is al dente. |
| 6. | Taste and season with salt and pepper and squeeze in a little of the lemon juice. |
| 7. | Scatter the flaked kahawai over the top and garnish with the dill and lemon zest. Serve immediately. |
Recipes and images
extracted from
Food Worth Making
Volume II by Sam
Mannering.Photography
and styling by Sam
Mannering. $65 from
sammannering.com