The Complete New Zealand Seafood Cookbook

I wrote about this title earlier but now we have reached publication date (22 November) and the publishers have kindly given me permission to post two recipes from the book on the blog.:

Teriyaki salmon with somen noodle salad

Serves 4 | Recipe by Steve Roberts

This is a lovely light dish, great for a starter or an easy summer lunch.

TERIYAKA SAUCE

120ml soy sauce

100ml mirin

100ml sake

1⁄3 cup caster sugar

50ml rice wine vinegar

1 tsp finely grated ginger

60ml mirin

1½ tbsp tamari

150g somen noodles

1 cucumber, finely julienned

1 tbsp chopped fresh chives

2 tbsp sesame seeds

1 tsp red chilli flakes

4 × 150g salmon (or kingfish) fillets, pin-boned, skin on

Oil for frying

1. To make teriyaki sauce, mix all ingredients in a bowl until sugar has dissolved.

2. In another bowl combine vinegar, ginger, mirin and tamari and mix to make the dressing

    for the salad.

3. Cook somen noodles until al dente. Refresh in cold water, then drain well.

4. Add dressing to noodles along with cucumber, chives, sesame seeds and chilli flakes. Toss

    to combine.

5. Sear salmon fillets in a hot pan in a little oil, skin-side down, and turn after approximately

    1 minute. When almost cooked, add teriyaki sauce and reduce until it becomes syrupy and

    glazes the salmon.

6. To serve, arrange some noodle salad in the centre of each plate and top with a salmon

     fillet, then drizzle plates with remaining teriyaki sauce from the pan.

Reproduced with permission from The Complete New Zealand Seafood Cookbook by The Auckland Seafood School. Published by Penguin Group NZ. RRP $60.00.

Copyright © The Auckland Seafood School, 2013. Copyright © Photography Sean Shadbolt, 2013

Bengali-style fish curry

Serves 4 | Recipe by Petra New

A healthy, light curry style. It's also great with prawns.

600g firm white fish (e.g. hapuku, monkfish or ling)

1 tbsp turmeric

1 tsp salt

CURRY PASTE

1 red chilli, deseeded (optional) and chopped

2 green chillies, deseeded (optional) and chopped

2cm piece fresh ginger, peeled and chopped

4 cloves garlic, chopped

1 tbsp whole mustard seeds, dry-roasted

2 onions, chopped

2 firm ripe tomatoes, chopped

Soy bean oil

1 tbsp mustard oil

¼ cup chopped fresh coriander

Salt and freshly ground pepper

4 cups freshly cooked Basmati rice, to serve

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

2. 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.

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

    the pan.

4. Add mustard oil to the pan and fry off curry paste until aromatic. Add 1½ cups water and

    bring to the boil. Simmer for 5 minutes. Add fish to cook through. Fold in coriander and

    season to taste.

5. 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 4 minutes, then take off the heat and leave to rest for a further 2 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 2 minutes each side. The thick skin will protect the flesh so that it stays juicy and moist.

Reproduced with permission from The Complete New Zealand Seafood Cookbook by The Auckland Seafood School. Published by Penguin Group NZ. RRP $60.00. Copyright © The Auckland Seafood School, 2013. Copyright © Photography Sean Shadbolt, 2013