Recipe Category: Kingfish

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 […]

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 […]

Chef Paulie Hooton shared this Kingfish recipe in our 2018 Valentines Day class.  With a vibrant crunchy salad and sesame, chilli, lime dressing, the flavours matched perfectly with a glass of chilled Babich Sauvignon Blanc. Serves:  4.  Chef:  Paulie Hooton Ingredients 500gm Kingfish fillet, halved lengthways 2 tbsp fish sauce 2 tbsp mirin 1 tsp […]

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 […]

Fresh fish is cured (cooked) in citrus and finished with coconut cream.  Great with snapper, tarakihi, trevally or kingfish.  Ask your fishmonger to remove skin from the fillets.  A great versatile dish – try adding diced red capsicum or slightly more adventurous fresh diced mango or seedless grapes.  Serving option:  lettuce cup (cos, gem or […]

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 […]

Use the freshest Kingfish fillets possible for this citrus cured dish.  The couscous, nuts and beans add texture and contrast to the dish. Serves:  4.  Chef:  Marco Edwardes 1 cup couscous ½ onion, thinly sliced 1 tsp ground ginger 250ml Foundation Foods chicken stock 150gm frozen broad beans (or fresh podded) 1 green capsicum, thinly […]

A little something new to try with kingfish plus the beetroot adds an amazing colour to the dish. Serves 4.  Chef:  Marco Edwardes 2 medium beetroot (about 200gm), coarsely grated 375gm castor sugar 250gm rock salt 1 bunch fresh coriander, coarsely chopped 400gm very fresh salmon, skinned and pin boned 300gm very fresh kingfish fillets, […]

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