New Zealand Seafood Recipes
KEDGEREE
Ingredients
Preferred measurement of units
200g6½ oz hot or cold smoked fish
1 cup long grian rice
50g1½ oz butter
2 Tbsp oil
1 onion, finely chopped
2 tsp curry powder
1 cup corn kernels, frozen, canned or fresh
1 cup peas, frozen, canned or fresh
3 hard boiled eggs, chopped
Salt and pepper to taste
Method
If fish is cold smoked, foil bake at 180°C356F for 20-25 minutes.
Flake fish, removing skin & bones.
Cook rice in boiling salted water until tender. Drain.
Melt butter & oil in a large frypan or saucepan & saute chopped onion & flaked fish 2-3 minutes.
Add curry powder, corn, peas, drained rice & chopped hard boiled eggs.
Combine thoroughly, heat through. Season to taste & serve immediately.
Serve unaccompanied.
Kahawai
Omega 3: High Omega-3
Color when cooked:
- Dark, lightens on cooking to a white/cream
Flesh:
- Medium
- Oily
- Thick flakes
Cooking Methods:
- Bake
- Curry
- Marinate
- Microwave
- Poach
- Smoke
- Fry
Cod, Red
Omega 3: Good Omega-3
Color when cooked:
- White
Flesh:
- Delicate
- Flakes easily when cooked
Cooking Methods:
- Bake
- Microwave
- Poach
- Smoke
- Fry
Snapper
Omega 3: Good Omega-3
Color when cooked:
- White
Flesh:
- Medium
- Thick flakes
Cooking Methods:
- Bake
- Curry
- Marinate
- Microwave
- Poach
- BBQ
- Smoke
- Soup/chowder
- Fry