Serves 4 Chef: Paulie Hooton

600gm market fish, skin on

Vietnamese slaw

½ daikon, julienned

Dressing

½ cup pantai chilli paste

4 tbsp lemon juice

2 tbsp canola oil

Method:

1. To prepare the fish, evenly portion into 4 portions, pat dry and check for any scales. Gently score the top of the skin with a very sharp knife to make little cuts.
2. To make the Vietnamese slaw, mix together daikon, carrot, bean sprouts, wong bok and herbs.
3. For the dressing, in a bowl combine chilli paste, lemon juice and canola oil, set aside until required.
4. To cook the fish, heat up a large fry pan on a medium-high heat with a little olive oil, once hot place fish skin side down in the pan and cook skin side down without turning on a medium heat for 3-5 minutes. Turn once, baste with butter and remove from the heat.
5. To serve, mix dressing through the slaw and place in the middle of the plate, serve fish on the side with remaining dressing, top with crispy shallots and garnish with lemon.

The post Crispy skin Market fish with Vietnamese slaw with chilli citrus dressing appeared first on Auckland Seafood School.

Serves 4 /  Chef: Paulie Hooton

 400gm Swordfish and Tuna

½ tsp chilli powder

½ tsp ground coriander

½ tsp garam masala

½ tsp turmeric

Salt / Black pepper

1 lemon, wedged for garnish

Lupi Extra Virgin Olive Oil

4 skewers soaked in water

Chutney

1 cup mint picked

1 cup coriander picked

1 clove garlic minced

1 tsp pickled Jalapeño

4 tbsp yoghurt natural

1 tbsp lemon juice

½ cucumber diced

¼ cup water (if required)

Method:

1. Mix all ground spices together.
2. Wash the fish and pat dry. Slice through the middle of the fish and cube into inch pieces. Gently toss in ground spices.
3. Heat a bbq to a medium heat.
4. Chop the coriander and mint. In a wet spice grinder or food processor combine all the chutney ingredients except the yoghurt, lemon juice and diced cucumber, which is mixed through just before serving.  Add a little more water if required.
5. Arrange the fish on skewers alternating each fish and grill on medium heat for about 4-6 minutes on each side.
6. Serve hot with chutney and a wedge of lemon.
7. Can also use prawn cutlets, king prawns, any firm fish fillets and/or a variety of vegetables eg: capscium, courgette, onions.

The post Spiced fish kebabs with mint and coriander chutney appeared first on Auckland Seafood School.

Serves:  4.  Chef:  Paulie Hooton

4 eggs
1 cup flour, sifted
1 tsp baking powder
3 tbsp milk
Salt and pepper

150gm smoked bacon
400gm mussel meat, from steamed mussels
½ cup shallots, diced
½ cup Italian parsley, chopped
1 lemon, zest & juice

½ cup white wine vinegar
3 tbsp castor sugar
1 tsp yellow mustard seeds
1 red onion, thinly sliced

Mayonnaise (good quality) and Italian parsley, to serve

Method:
1. Break the eggs into a mixer and with a whisk attachment, whisk the eggs for 1 minute. Add the sifted flour, baking powder & milk, blend until smooth, season and set aside until required.
2. For the pickle heat up the vinegar with sugar and mustard seeds until the sugar has dissolved, remove from heat and once cooled pour over sliced onions and leave to infuse.
3. Fry the bacon in a medium sized pan with a little olive oil until crispy, remove bacon from the pan, cool slightly and dice. Set aside the pan used to cook the bacon for the fritters.
4. Place half the mussel meat on a chopping board and dice until the meat is smaller, not too fine, add the shallots and parsley. Add additional seasoning, the lemon zest & juice and the chopped bacon and mix together. Fold through the batter mixture.
5. Heat the bacon pan to a medium-high heat, add some more olive oil then spoon mix into pan and cook 2-4 minutes each side until golden. Remember to not make the fritters too big.
6. Serve with mayonnaise and the pickled onions.

The post Mussel and Smoked Bacon Fritters with pickled onions appeared first on Auckland Seafood School.

Serves:  4.  Chef:  Paulie Hooton

Ingredients
600gm red snapper fillets, skinned and boned
300gm baby agria potatoes
1 onion, chopped
2 cloves garlic, peeled and chopped
1 sprig rosemary, a few leaves chopped and rest for garnish
2 tomatoes, diced
½ cup cherry tomatoes
2 tbsp red vinegar
Olive oil
Salt and pepper
1 lemon, sliced
Red chilli, sliced for garnish (optional)

Method:
1. Pre-heat oven to 220c.
2. Add the potatoes to a medium pot of cold salted water and bring to the boil. Cook the potatoes for 10-12 minutes until you can pierce easily with a knife, drain.
3. Place the cooked potatoes in an oven proof pan, dress with olive oil and seasoning and cook for 10 minutes until roasted. Remove from oven and keep warm.
4. In a fry pan on a medium heat, add olive oil and cook the onion, garlic and rosemary until soft (approximately 3-5 minutes). Add the tomatoes and vinegar and cook until the tomato starts to soften. Set aside.
5. For the fish lightly season the fillets with salt and pepper. Heat up a large pan, add olive oil and when hot gently place the red snapper skin side down in the pan and cook for 3-4 minutes each side until just cooked.
6. To serve, place potatoes on the plate, top with tomatoes and serve fish on the tomatoes with a squeeze of lemon.

The post Snapper with rosemary, tomato and roast potatoes appeared first on Auckland Seafood School.

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 lemons, 1 zested
Salt and pepper
300gm tomatoes, quartered
50gm Italian parsley
20gm mint leaves
20gm basil

Method:
1. Remove the fish steaks from the fridge and season with salt and pepper.
2. Place the potatoes in a pot with cold water and salt. Bring to the boil and cook for 15-20 minutes or until just cooked. Strain and place to one side.
3. Chargrill the chorizo sausage on the BBQ. Remove and set aside to rest.
4. Heat a pan and add the potatoes with olive oil, butter and seasoning. Toss to get a good even colour, turn down the heat and leave to cook slowly. Dice the cooled chorizo into cubes and add to the potato.
5. Oil and season the fish steaks and place onto the grill and cook for 4 minutes before turning. You will be looking to get nice grill marks on the fish. When you have a clean criss-cross pattern, turn the fish over and cook for 4-5 minutes.
6. Take off the grill, place on a plate with the potatoes and chorizo.
7. Add tomatoes and fresh picked herbs into a bowl and toss. Season. Dress with lemon juice and olive oil and plate next to the fish with a lemon wedge.

The post Chargrilled Market fish (steak) with tomato, herbed potatoes and chorizo appeared first on Auckland Seafood School.

Chef:  Paulie Hooton.  Serves:  4.

600gm market fresh fish, skin on, bone out
400gm artichokes, peeled
200ml vegetable stock
100ml water
150gm butter
300gm wild mushrooms (shiitake, Swiss brown)
2 tbsp fresh thyme, picked (reserve some for garnish)
2 tbsp truffle paste
1 cup sour cream
Lupe Extra Virgin Olive Oil
Salt and white pepper
Method:
1. Peel artichokes and place in a pot with vegetable stock and water, boil until soft, this should take 7-9 minutes. Strain off liquid and reserve.
2. Place cooked artichokes into a blender, add a little cooking liquid and blend until smooth, keep adding liquid a little at a time until smooth (you may not need all of the liquid).
3. Add ½ of the butter and season. Remove from blender and place into a small pan, heat just before serving.
4. Slice shiitake mushrooms and cut Swiss brown mushrooms into quarters. Add olive oil to a pan and on a medium heat, gently cook and colour mushrooms, add 1 teaspoon of thyme and 30gm butter.
5. For the truffle cream, mix truffle paste and sour cream together and season, once mixed place in the fridge.
6. To cook the fish, gently score the skin twice with a sharp knife. Heat a medium pan with olive oil, cook fish skin side down for 4 minutes on a medium heat, don’t turn over.
7. After 4-5 minutes turn over fish (the skin should be nice and crispy), turn off heat and add remaining butter and baste the fish.
8. Warm up puree, place onto a plate, top with mushrooms, then the fish. Serve with truffle cream on the side and remaining thyme scattered.

The post Pan fried market fresh fish with artichoke puree, wild mushrooms and truffle cream appeared first on Auckland Seafood School.

Serves:  4.  Chef:  Paulie Hooton

Lemon dressing

2 tbsp lemon juice

5 tbsp Lupi Extra Virgin olive oil

1 tsp sugar

Method:

1. Boil the potatoes in a large pot of salted water until tender. This should take about 10 -15 minutes.
2. Add olive oil to a medium pan, season potatoes and gently cook to colour in a hot pan, once coloured and crispy, take off heat and allow to cool.
3. For the dressing combine lemon juice, sugar and olive oil, mix together thoroughly.
4. For the salad, in a large bowl add all of the salad ingredients, lemon dressing and add half the fish and mix together.
5. Check seasoning.  Divide evenly into serving bowls and top with remaining smoked fish.

The post Smoked Fish, spinach, caper berry and potato with lemon dressing appeared first on Auckland Seafood School.

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

½ cup corn kernels

1-2 chopped chillies, plus extra to serve

½ cup Italian parsley

1 tbsp lemon juice

Salt and black pepper

Method:

1. Place a pot of boiling water on the stove, season with salt and cook pasta for 6-8 minutes until Al dente.  Drain under cold water and refresh.
2. Heat up a large pan, add olive oil and gently cook the onions, add tomatoes and corn, the refreshed pasta, ¾ of the smoked fish, chopped chilli (reserve a little), salt and pepper. Gently warm through, add parsley (reserve a little) and lemon juice and toss.

Divide onto serving plates and top with the extra smoked fish, parsley and chopped chilli.

The post Smoked fish linguine with corn, cherry tomatoes and Italian parsley appeared first on Auckland Seafood School.

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 tbsp sambal oelek
2 tsp turmeric
2 cups fish stock
1½ cups Fia Fia coconut cream
2 tbsp fish sauce
1 tsp sugar
1 lime, juice and zest
½ red or green chilli, chopped thinly
4 curry leaves
2 tbsp coconut thread
Salt and white pepper
2 cups cooked Basmati rice
½ cup coriander leaf, to garnish
¼ cup crispy shallots, to garnish

Method:
1. Heat oil in a pan over a medium-high heat, fry mustard, fennel, coriander, cumin seeds until they start to pop, add onions and sauté until onions are soft.
2. Now add ginger and sambal, cook for 2 minutes, add remaining dry spices and ½ the coconut thread and cook out for another minute.
3. Add fish stock, coconut cream, fish sauce, sugar, ½ fresh lime juice/zest, fresh chilli and a pinch of white pepper.
4. Heat and bring to a rolling boil, add the diced fish and curry leaves, simmer for another 5-10 minutes until fish is cooked.
5. Serve with basmati rice, remaining fresh lime & coconut thread, crispy shallots and coriander leaves.

The post Coconut Kahawai curry with lime, coriander basmati rice appeared first on Auckland Seafood School.

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 piece ginger, finely grated
3 garlic cloves, peeled & crushed
1 tsp shrimp paste
1 small red chilli, shredded (deseeded if you don’t like it too hot)
½ lemongrass stalk, split, then bruised with back of knife, sliced
1½ tbsp Indian spice (we use Black Market spice mix)
1 tbsp brown sugar
½ cup coriander, stems finely chopped
¼ fennel bulb, diced
1 capsicum, diced
2 cups Fia Fia coconut cream
2 tbsp water
1 lime, ½ juiced, ½ for garnish
2 tbsp coconut thread, ½ in curry, ½ on rice
¼ cup coriander leaf, to garnish
2 cups cooked brown Jasmine rice

Method:
1. Heat the oil in a large pot/pan with a lid, add shallots and soften for 5 minutes.
2. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli and lemongrass and cook for 2 minutes.
3. Add the curry powder and sugar, and keep stirring. When the sugar starts to melt and everything starts to clump together, add ¾ of the coriander stems, capsicum, fennel, coconut cream and 2 tablespoons of water, then bring to a simmer.
4. Add the fish to the sauce, then the prawns and squeeze over half the lime.
5. Place on the lid and simmer for another 5 minutes or until the fish is just cooked and flaking and the prawns are pink through.
6. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter coriander leaves and coconut thread over.
7. Mix remaining coriander stalk through the rice and serve.

The post Coconut fish curry with coriander rice appeared first on Auckland Seafood School.