A light and refreshing smoked fish recipe with the bite of lemon and caperberry. Serves: 4. Chef: Paulie Hooton 500gm freshly smoked fish 300gm Agria potato, cut into quarters Lupi Extra Virgin Olive Oil Salad: 1 tomato, cut into quarters ½ cup caper berry ½ cup gherkins, sliced ½ avocado, sliced ½ witlof ¼ […]
Use your favourite smoked fish with a pasta of your choice matched with fresh vegetables and herbs. Serves: 4. Chef: Paulie Hooton 450gm hot smoked fish fillet, flaky eg: salmon, trevally or warehou 500gm linguine (or other pasta) Lupi Extra Virgin Olive oil ½ medium red onion, sliced ½ cup cherry tomatoes, halved […]
Kahawai is a perfect match for the bold flavours in a curry. Serves: 4. Chef: Paulie Hooton 500gm kahawai fillets, cubed 2 tbsp Lupi Extra Virgin olive oil 1 tsp yellow mustard seed 1 tsp fennel seeds 2 tsp coriander seeds 1 tsp cumin seeds 1 large onion, finely chopped 1 tbsp crushed ginger 1 […]
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 […]
All the flavours you love about Vietnamese cuisine are brought together in this seafood soup. Serves: 4. Chef: Paulie Hooton 8 cups chicken stock 1 cup water 1 lemongrass stalk, crushed 3 cloves garlic, crushed 3 whole star anise 3 inch piece of ginger, crushed 1 birds eye chilli, seeded and chopped 2 tsp sugar […]
A classic chowder brimming with seafood. Any combination of New Zealand shellfish and fish that you have available will work. Serves: 4. Chef: John Campbell. Photo: Sean Shadbolt (The Complete NZ Seafood Cookbook) 20gm butter 100gm bacon, diced 100gm onion, diced 2 cloves garlic, chopped 100gm celery, diced 100ml white wine 1 litre chicken or […]
Auckland Seafood School Head Chef, Paulie Hooton, created this deliciously fresh sashimi platter, perfect for a relaxed lunch and matches well with Babich Organic Sauvignon Blanc. image by Mellissa Elliot (@papercuts_nz) Serves: 4 (entree size). Chef: Paulie Hooton Ingredients: 400gm fresh market fish, skin off and boned, sashimi grade 1 medium fennel bulb 1 pink […]
Our three kids cooking classes at the Seafood School these school holidays were an absolute hit! Competition for the best fish slider was fierce in the final class with the winners (Abby, Caitlin & Charlize) creating ‘The Fish of Paradise’ panko crumbed gurnard. Chef Paulie Hooton was impressed with the crunchy fish fillet, creamy aioli […]
The belly of the fish has a beautiful texture and full flavour. Matched with a zesty herb sauce the recipe is perfect cooked on the BBQ or seared in a hot grill pan. Serves: 4. Chef: Paulie Hooton Ingredients 600gm hapuku belly, skin off (your fish monger will do this for you) 1 cup Italian […]
Have you tried fish wings before? Crispy, crunchy texture with a touch of salt and pepper spice served with a sweet and sour dipping sauce. Serves: 6 (taster). Chef: Paulie Hooton Ingredients 1kg blue cod or snapper wings 1 tbsp black peppercorn 1 tbsp white peppercorn 1 tbsp Szechaun peppercorn 3 tbsp sea salt 1½ […]
