Anne Thorp's Kai Ora - Fresh, healthy food made with aroha

The Chatham Island Booty

Last weekend I was lucky enough to be presented with a chilly bin full of freshly caught kaimoana from the Chatham Islands! Hapuku is a deep sea fish with white flesh and tastes a bit similar to bluenose, while I was also lucky enough to score some paua and a nice big cray. I've paired all this gorgeous seafood with oven roasted carrots and beets.

Serves 4

4 x 200 grams hapuku fillets

2 paua

1 crayfish

2 carrots, julienned

3 medium sized beets, cut into slices

Salt

1 bushel coriander

1 tablespoon crushed ginger

2 cloves garlic, finely chopped

Finely chopped chilli, to taste

Rice bran oil

Extra virgin olive oil

Pre-heat oven to 200 degrees. 

Put carrots and beetroot in a roasting pan with a slosh of rice bran oil and a sprinkling of salt. Roast until soft and caramelised.

Plunge the crayfish into a pot of boiling water, simmer for 12 minutes. Remove flesh and put aside.

Cut hapuku into large chunks, quickly pan sear with salt, rice bran oil with a little olive oil added for flavour, then finish them off in the oven at 160 degrees for 5-7 minutes depending on its thickness - don’t overcook it!

Remove gut (hua) from paua, cut into slivers. Battering paua with a mallet always guarantees a melt in your mouth experience!

Flash fry the paua in half a cup of olive oil / rice bran oil mix, just for a minute or two with the garlic and ginger, turning the mixture quickly with a spoon, then toss with chopped coriander and chilli. 

Arrange all components together on individual plates, season to taste, add a little extra virgin olive oil to finish off and enjoy!

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