Seafood Recipes

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 […]

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 […]

New Zealand mussels are magnificent!  They work perfectly with these Mediterranean flavours to create a snack, entree or side dish. Serves:  4.  Chef:  Paulie Hooton 20 fresh mussels 2 tbsp butter 3 shallots, finely sliced ½ cup white wine 30ml white wine vinegar (chardonnay) 30ml lemon juice 50ml Lupi Extra Virgin olive oil 2 tbsp […]

Sea Perch has a delicate flavour, slightly sweet with a firm texture. Great in a Thai coconut curry or why not try this easy recipe with capers and butter. Serves:  1.  Chef:  Paulie Hooton Ingredients: 180gm Sea Perch fillet, skinned and boned Sea salt and pepper Olive oil, for cooking 50gm butter 25gm capers 1 […]

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 […]

This Thai style mussel salad makes a great light starter or canape at a gathering if served in lettuce cups. Serves 6 1 kg GreenshellTM mussel meat, debearded 30ml of water 30 ml fresh lime juice (Or use homegrown cold pasteurised lime juice) 100g palm sugar, grounded 50ml fish sauce 60g fresh coriander 50g chopped […]