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 […]

Feel free to use any freshly caught/purchased white fish fillets in this recipe. Serves:  4.  Chef:  Petra New 4 x 180gm market fresh fillets, Skin on eg: Alfonsino, Tarakihi, Snapper 1 lemon, zested Splash of Lupi Extra Virgin Olive Oil 1 tbsp Italian parsley, chopped Juice from the zested lemon 1 tsp fennel seeds 1 […]

The flavours of Italy are showcased in Chef Petra New’s recipe.  Fresh seasonal fish is matched with tomato, oregano, lemon & feta and presented in a baked aubergine shell.  Serve with fresh seasonal salad and crunchy bread. Serves:  4.  Chef:  Petra New 2 aubergine (eggplant) ½ onion, diced 2 garlic cloves, crushed 100ml white wine […]

Light tempura batter creates a delicious crunch balanced with the zingy freshness of mango, mint and chilli. Serves:  4.  Chef:  Marco Edwardes 2 tbsp shredded coconut Vegetable oil, for deep frying 500gm fresh fish fillet, cut into even sized cubes 1 firm mango, shredded 1 bunch mint, shredded 1 bunch Thai basil, picked leaves Tempura […]

Next Page »