THE COMPLETE NEW ZEALAND SEAFOOD COOKBOOK is not just a collection of tasty recipes, it’s also your go-to book for all things seafood. Including expert advice on catching and preparing fish and shellfish, this is the only seafood cookbook you’ll ever need.
Coconut and Chilli Seafood Parcels
Recipe by Petra New
- 2 cloves garlic, crushed
- 1cm fresh ginger, grated
- 2 tbsp sweet chilli sauce
- 400ml can coconut cream
- 1 tbsp fish sauce
- juice of 1 lime
- ¼ cup chopped fresh coriander
- cooking spray
- 2 squid tubes, sliced
- 4 × 100g fish fillets, boned, skin on
- 12 large mussels, cleaned
- 8 pipi, purged
- 12 scallops
- ¼ red onion, sliced
- 4 cups steamed jasmine rice, to serve
In a jug mix together garlic, ginger, sweet chilli sauce, coconut cream, fish sauce, lime juice and coriander.
Lay out 4 large pieces of tin foil (big enough to hold all seafood) and top each with a piece of baking paper slightly smaller than the foil. Spray with non-stick spray.
Arrange squid on the paper, then top with fish. Top this with remaining seafood. Sprinkle the sliced red onion over seafood, then pour over coconut cream mix.
Bring together two sides of the foil and fold. Repeat, making a double fold, then fold over the other ends twice as well. This makes sure neither the steam nor the cooking juices escape. Place parcels on the flat plate of a barbecue on medium–high heat and cook with hood down for 4–6 minutes.
To serve, break open the middle of each parcel, pushing the sides away to expose the seafood. Serve with rice.
Serves 4
Whole Snapper steamed with Ginger, Basil and Chilli
Recipe by Petra New
- 2 small–medium whole snapper, scaled & gutted
- 2cm piece ginger, grated
- 2 cloves garlic, crushed
- ½ long red chilli, deseeded (optional) & chopped
- 1 lemon, sliced
- ½ cup fresh basil leaves, chopped
SAUCE:
- 1 tsp peanut oil
- 2 small shallots
- 1cm piece ginger, grated
- ½ long red chilli, deseeded (optional) & chopped
- 3 tbsp soy sauce
- 3 tbsp fish sauce
- 1 cup chicken stock
- 1 tbsp palm sugar
- 1 tsp cornflour
- ¼ cup fresh basil leaves
- 1 tbsp chopped fresh coriander leaves
Wipe inside and outside of each fish with a damp tea towel to remove any scales and blood. Make 3 deep score marks on both sides of each fish to allow it to cook more evenly and the flavours to penetrate.
Rub ginger, garlic and chilli into the outside flesh. Fill cavity with lemon slices and half the basil, and scatter remaining basil over fish.
Place fish into a steamer half filled with water on a medium–high heat. Steam for at least 10–15 minutes. Test it by pulling a little away from the bone – it should come away without resistance.
To make sauce, heat peanut oil in a small pot on medium heat and stir-fry shallots until just soft. Add ginger and chilli, continuing to stir until fragrant.
Mix soy and fish sauce, stock and palm sugar together, keeping 1 tablespoon aside to mix with the cornflour. Add to the pot and bring to the boil. Mix reserved sauce with cornflour and use to slightly thicken the sauce. Simmer for 3 minutes on a low–medium heat.
Just before serving, add whole basil leaves to wilt and then coriander.
To serve, place whole fish onto one large serving platter and pour over sauce.
Serves 4
REPRODUCED WITH PERMISSION FROM THE COMPLETE NEW ZEALAND SEAFOOD COOKBOOK BY THE AUCKLAND SEAFOOD SCHOOL. PUBLISHED BY PENGUIN GROUP NZ. RRP $60.00. COPYRIGHT © THE AUCKLAND SEAFOOD SCHOOL, 2013. COPYRIGHT © PHOTOGRAPHY SEAN SHADBOLT, 2013
