Grilled soy ginger and chilli paua with green beans
If you don’t dive for paua (or have friends who do), it can be bought in some fish shops as well as online (try gourmetseafood.co.nz).
Alternatively, this treatment is also suitable for firm-fleshed fish, such as kingfish or kahawai.
Simply cut the fish into large pieces, marinate then grill and serve without slicing.
Serves 4 ❚ 4 paua, shucked, gutted, frills removed ❚ 2 tablespoons light soy sauce ❚ 2 teaspoons Chinese black vinegar ❚ 3cm piece ginger, peeled, finely grated ❚ 2 cloves garlic, finely chopped ❚ teaspoon chilli flakes ❚ 1 tablespoon canola or other neutral-flavoured oil ❚ 400g green beans, stalk ends trimmed ❚ 2 teaspoons sesame oil ❚ 2 spring onions, sliced diagonally ❚ 1 red chilli, very thinly sliced ❚ 1 teaspoon sesame seeds, toasted Pound the paua with a mallet or rolling pin on each side until the meat visibly relaxes and feels soft to the touch.
Very thinly slice the paua then marinate in 1 tablespoon of the soy sauce, vinegar, ginger, garlic, chilli flakes and canola oil for 30 minutes.
Add the beans to a saucepan of salted boiling water and boil for 2-3 minutes or until bright green and just tender.
Drain well then add the sesame oil, remaining soy sauce, half the spring onions and half the chilli. Toss to combine then arrange on a serving dish.
Grill the paua for a few minutes over medium heat, either on the barbecue hotplate or in a frying pan on the stovetop, moving the pieces around with a metal fish slice to ensure even cooking.
Add the remaining spring onions and chilli to the paua and toss to combine then arrange on top of the beans.
Sprinkle with the sesame seeds then serve.
- Ginny Grant, Cuisine