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 […]

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 […]

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 […]

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