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Succulent Seafood In New Zealand (part 2) - Crispy alfonsino, chorizo and chickpea salad,Bengali-style fish curry

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Crispy alfonsino, chorizo and chickpea salad

Crispy alfonsino, chorizo and chickpea salad

Crispy alfonsino, chorizo and chickpea salad

 

·         Place a pan over medium heat and sauté chorizo until browned. Remove from heat and drain on a paper towel.

·         Return pan to the heat and place fish skinside down in the pan to cook in the oil from the chorizo. When the skin is crispy and browned, turn the fish. Season and cook for a further three minutes.

·         To make dressing, whisk together mustard, vinegar, garlic, orange zest and oil. Season to taste.

·         Combine spinach, red onion, chorizo, capsicum, orange segments and chickpeas in a bowl and toss with the dressing.

·         To serve, divide salad among four plates, then top with fish fillets.

Bengali-style fish curry

Bengali-style fish curry

Bengali-style fish curry

 

·         Dice fish into 2cm cubes. Sprinkle with turmeric and salt, mix and set aside.

·         To make curry paste, using a mortar and pestle grind chillies, ginger, garlic and mustard seeds. Remove and then grind onions and tomatoes. Mix both pastes together.

·         Add a splash of soy bean oil to a heated pan and seal fish on both sides. Remove fish from the pan.

·         Add mustard oil to the pan and fry off curry paste until aromatic. Add 1½ cups water and bring to the boil. Simmer for five minutes. Add fish to cook through. Fold in coriander and season to taste.

·         Serve curry with rice.

Cook’s note: Try using leatherjacket in fish curries or stews. Leatherjacket is usually sold headed, gutted and skinned (then also known as cream fish). Simmer in the curry or stew for four minutes, then take off the heat and leave to rest for a further two minutes. Also try barbecued leatherjacket. De-head and gut the fish (or request your fishmonger to do this for you), brush with spice-infused olive oil and place on a medium–hot grill for two minutes each side. The thick skin will protect the flesh so that it stays juicy and moist.

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