Ocean bounty
SEAFOOD NEW ZEALAND is supporting the call to eat local and champion NZ seafood after the Ministry for Primary Industries forecasted a 1.4 per cent drop in seafood exports to the year ending June 2021.
To inspire Kiwis to indulge in healthy, sustainable seafood, Best Foods has teamed up with seven of Aotearoa’s finest recipe creators to develop delicious seafood dishes which are available for Kiwis to cook themselves at bestfoods.co.nz/eatfush
Here are two yummy dishes to try:
BRIOCHE PRAWN ROLLS
Recipe by Kathy Xu / Balance Your Plate
Ingredients
200g prawns, deveined and diced into chunks Lump of butter
4 leaves baby cos or iceberg lettuce, stalks trimmed 1⁄4 red onion, diced
2 Tbsp Best Foods mayonnaise
1⁄2 tsp Tabasco sauce
Salt and pepper to taste
4 mini brioche rolls
Spring onion and paprika to garnish
1 lemon, cut into wedges
Potato chips to serve
Method
Pan fry prawns for a few minutes in butter until pink. Set aside to cool while you prep the other ingredients.
Combine red onion, Best Foods mayonnaise, Tabasco, a squeeze of lemon juice and a few grinds of salt and pepper. Taste and adjust seasoning accordingly. Mix in cooled prawns.
Slice each brioche roll three-quarters of the way through, warm in the oven or in an air fryer for a few minutes.
Place lettuce leaves on either side and spoon in prawn mixture. Garnish with spring onion and paprika. Serve with potato chips and lemon wedges.
— Makes 4 mini-rolls
CRUMBED BAKED FISH BITES with TARTARE SAUCE
Recipe by Kiwi Country Girl / Laura MacDonald
Ingredients
Homemade tartare sauce
1 cup Best Foods mayonnaise
2 whole gherkins, finely chopped
2 tsps capers, finely chopped
Small handful fresh parsley, finely chopped Juice of 1⁄2 lemon
Crumbed fish bites:
400g firm white fish fillets
3⁄4 cup flour
1⁄4 tsp garlic powder salt and pepper
2 eggs, whisked
Method
In a small bowl combine all ingredients for the tartare sauce. Store in the fridge until needed.
Preheat the oven to 220C and place a wire rack on a rimmed oven tray (or just line with baking paper)
Prepare 3 shallow bowls — place the flour, garlic powder, salt and pepper in one, the eggs in one and the panko breadcrumbs in one.
Pat the fish fillets dry and slice into pieces approximately 5cm x 5cm.
Working one piece at a time, dredge the fish pieces in the flour then the egg mixture, allowing excess to drip off. Then dip in the breadcrumbs making sure the entire piece is coated.
Place on the prepared baking tray and repeat with all pieces of fish.
Bake for 10-12 minutes until crumbs are starting to go golden brown and the fish is just cooked through.
Serve immediately with tartare sauce. — Serves 4