New Zealand Seafood Recipes
ORIENTAL FISH SOUP
Ingredients
Preferred measurement of units
400g14 oz medium to firm textured, skinless, boneless fish fillets
3 Tbsp butter
2 onions, finely chopped
1 clove garlic, crushed
1 dsp finely chopped root ginger
1 green pepper, finely chopped
150g5 oz mushrooms, thinly sliced
1lt water or fish stock
1 Tbsp lemon juice
1/2 tsp brown sugar
1 tsp soy sauce
2-3 Tbsp sherry
Salt and pepper to taste
Method
Cut fish into 2cm cubes.
Melt butter in a saucepan, saute onions, garlic, ginger & green pepper until onion is soft.
Add mushrooms & cook 1-2 minutes.
Add cubed fish, water or fish stock, lemon juice, brown sugar, soy sauce & sherry. Cook gently 5-7 minutes. Season to taste.
Serve garnished with a sprinkling of finely chopped spring onion.
Bluenose
Omega 3: Good Omega-3
Color when cooked:
- White
Flesh:
- Medium
- Thick flakes
Cooking Methods:
- Bake
- BBQ
- Marinate
- Microwave
- Poach
- Soup/chowder
- Fry
Tarakihi
Omega 3: Good Omega-3
Color when cooked:
- White
Flesh:
- Medium
- Moist
- Thick flakes
Cooking Methods:
- Bake
- BBQ
- Curry
- Fry
- Poach
- Marinate
- Microwave
- Soup/chowder
- Sushi / raw
Monkfish
Omega 3: Good Omega-3
Color when cooked:
- Pearly White
Flesh:
- Firm
- Holds shape when cooked
Cooking Methods:
- Bake
- BBQ
- Poach
- Steam
- Soup/chowder
- Fry