Recipe Category: monkfish

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 […]

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, […]

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 […]

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 […]

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 […]

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 […]

Chef Steve Roberts created these cute fish sliders for his recent ‘Fast & Fresh’ cooking class at the Seafood School.  The polenta coating gives them a great crunch and texture alongside the creamy aoili. Serves:  4.  Chef:  Steve Roberts 500gm white market fish, skinned and boned 50gm plain flour 2 eggs, lightly beaten 200gm medium […]

Something a little different for Sunday brunch…..? Serves:  4.  Chef:  Steve Roberts. 4 x 160gm fish fillets, skin on 4 field mushrooms 1 recipe creamed spinach, below 1 recipe of potato rosti, below 1 recipe of citrus mayonnaise, below Creamy spinach 400gm spinach, washed 40gm butter ½ onion, finely diced 120gm cream cheese 120ml milk […]

This vibrant looking dish is matched by the incredible flavours.  We have made extra roasted red pepper dressing for you to keep in the fridge and use alongside your favourite steak or chicken. SERVES:  4 | CHEF:  MARK DRONJAK 600gm Market fresh seasonal fish fillet Lupi Extra Virgin Olive oil Salt and cracked pepper 1 […]

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