We are
incredibly privileged to be able to catch our own seafood in New Zealand –
whether through fishing, diving or snorkelling. And for those who spend a lot
of time at the gym, fish is a quick, easy and healthy meal option.
New Zealand
is blessed with many different species of fish but some stock levels are under
more pressure than others. A strong concept behind the Auckland Seafood School,
a cooking school based at the Auckland Fish Market, is to introduce, test and
taste species that you may not have tried before so that next time you have a
recipe calling for a certain species, you can try something new. Give it a go
and you may be pleasantly surprised. A common misconception around seafood is
that it is difficult to cook – often we stick with familiar recipes and
flavours – but it is actually very quick to cook and goes so well with many
different flavours. From simply pan-fried with olive oil, butter, lemon and
fresh herbs to the flavours and spices of curries, from incredibly easy and
impressive whole baked fish to the sweet, sour and salty combinations of Asian
cuisines, it is time to move away from the tried and true and try something
new. Pop into your fish retailer every few days and ask them for the most cost-effective
and fresh fish, then test different species with the same recipe to see what
works for your palate. There is a wide range of New Zealand seafood that is
incredibly cost-effective – you do not always need to go for the familiar
choices. Try to incorporate seafood in your weekly meals at least twice a week
– the health benefits are proven. We are incredibly privileged to be able to
catch our own seafood in New Zealand – whether through fishing, diving or
snorkelling – and with continued informed managementof the resource, we should
be able to share the tradition with future generations.
Coconut
and chilli seafood parcels
Coconut and chilli seafood parcels
·
In a jug mix
together garlic, ginger, sweet chilli sauce, coconut cream, fish sauce, lime
juice and coriander.
·
Lay out four
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
four to six minutes.
·
To serve, break
open the middle of each parcel, pushing the sides away to expose the seafood.
Serve with rice.
