Recipe Category: hapuku

Serves 4 Chef: Paulie Hooton 600gm market fish, skin on 50gm butter diced Lupi Extra Virgin Olive Oil 2 tbsp crispy shallots, to garnish 1 lemon, quartered Vietnamese slaw ½ daikon, julienned ½ carrot, julienned 1 cup bean sprouts ¼ wong bok, sliced thin ½ cup coriander leaves, picked ¼ cup mint leaves, picked Dressing […]

Today we used Hapuku steak for this recipe but you can use any fresh fish you (or your fishmonger) have. Chef:  Paulie Hooton.  Serves:  4. 600gm market fish fillet steak, 150gm each 350gm gourmet baby potatoes 350gm fresh chorizo sausage (good quality from your butcher) 150ml Lupi Extra Virgin Olive oil 100gm butter, unsalted 2 […]

A recent Pacific Rim cooking class showcased this monkfish curry (you can use any firm fleshed fish) perfect for the cooler months. Serves:  4.  Chef:  Paulie Hooton 400gm skinned & boned monkfish, cut into small even cubes 200gm raw prawn cutlets, deveined 1 tbsp good quality vegetable oil 2 shallots, peeled & finely chopped Thumb-sized […]

Fish skewers are a great summer BBQ recipe – quick to prepare, can be matched with a variety of flavours plus your choice of (firm fleshed) fish such as Hapuku, Salmon, Kingfish, Monkfish, Gurnard, Rubyfish or Swordfish. Serves: 4.  Chef:  John Campbell 600gm market fresh firm fish (can use 2 different types) Bamboo skewers, pre-soaked […]

Extra chilli in the sauce will add a kick to this fish & squid recipe.  Matched with garlic, palm sugar, fresh turmeric, fish sauce & mint and a crunch from the nuts & vegetables. Serves:  4.  Chef:  John Campbell 60gm squid per person, cleaned 100gm firm white fish per person, skin off 300gm green beans, […]

Use any firm/chunky white fish for this recipe. Serves:  4.  Chef:  Marco Edwardes Fish skewers 400gm Monkfish or other firm and chunky fish, e.g. Blue Moki, Kingfish, Hapuku, Bluenose 4-8 bamboo skewers, soaked 1½ tsp turmeric powder 1 tsp ground coriander 1 tsp ground cumin 1 tbsp light palm sugar, grated 400ml coconut milk 1 […]

Caramelised palm sugar balanced with fish sauce, chilli and spring onion creates a rich sauce to coat fish fillets in Chef Colin Doyle’s Vietnamese recipe.  Use a firm fleshed fish like bluenose, hapuku or monkfish as they will handle the bold flavours. Serves:  4.  Chef:  Colin Doyle For the caramel 1 disc light palm sugar […]

A great winter fish recipe full of bold flavours alongside a creamy mash.  Hapuku, monkfish or any other firm fleshed fish will match perfectly with the sauce. Serves: 4.  Chef:  Steve Roberts 4 x 160 – 180gm fillets of fresh market fish (hapuka, monkfish), skinned/boned 50ml Lupi Extra Virgin olive oil 30gm butter Juice of […]

This recipe is one of Chef John Campbell’s most requested – use any fresh seasonal white fish fillet. Serves:  4.  Chef:  John Campbell Risotto 50ml Lupi Extra Virgin Olive Oil ½ onion, finely diced 2 garlic cloves, chopped 200gm Arborio rice 50ml white wine 600ml Foundation chicken stock 2 tbsp basil, chopped 2 tbsp parsley, […]

Simple & fresh flavours done well. Serves:  4.  Chef:  Marco Edwardes. 480gm Snapper fillets (or other fresh seasonal fish fillets), skin on 360gm jersey benne or new season potatoes, washed 120ml Lupi Extra Virgin Olive Oil 1 tbsp wholegrain mustard 2 tbsp red wine vinegar Zest and juice of 1 lemon Salt and pepper 20gm […]

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