Drinks editor Yvonne Lorkin suggests drinks matches for these dishes.AND TO DRINK...
(^1) Kombucha Cured Fish with
Horseradish Dressing
Something with a twang
of natural sweetness and
cheek-slapping citrus is
exactly what you need here
- the Zephyr Marlborough
Riesling 2016 ($24) fits that
snazzily. Incredibly punchy
and aromatic, yet deliciously
complex, it sings with the
horseradish dressing and
kombucha-induced zing. Buy
from glengarrywines.co.nz.
(^2) Lemongrass and
Tarakihi Pot Stickers
Reach for the shiny
new Fromm La Strada
Marlborough Sauvignon
Blanc 2016 ($22) because
it’s absolutely loaded with
lemongrass and passionfruit,
cut grass and watercress.
Finely tuned acidity and a
smoky note make it magic with
these delicious dumplings. Buy
from frommwinery.co.nz.
(^3) Crispy Skinned Snapper
with a Spring Salad
If, like me, you are nuts about
all things rose-gold, then
the Alpha Domus Beatrix
Sparkling Rosé ($20) is going
to send you straight to the
sanitorium with a spoonful
of this salad. This vivacious
sparkling sings red apple,
lychee and spice. Buy from
alphadomus.co.nz.
(^4) Oven Roasted Fish with
Herb and Pinenut Relish
Tender fish, capers, chilli,
honey, herbs and sweet raisins
- the only thing I’m dreaming
of here is the delicious
Nautilus Marlborough Pinot
Gris 2016 ($29). It’s a crisp,
textural style with pear, apple
and creamy nashi niceness,
plus some sexy five-spice and
ginger goodness. Buy from
nautilusestate.co.nz.(^5) Salmon Fresh Spring Rolls
Extend the freshness and
delicacy of these mighty tasty
morsels with a splishy splash
of Bladen Marlborough Pinot
Rosé 2016 ($23). The cherry,
berry and nougat notes on the
nose and palate merge with
raspberry and clean, tangy
acidity which pairs perfectly
with these rockin’ rolls. Buy
from bladen.co.nz.
(^6) Ginger and Kecap Manis
Steamed Fish
Zoom out for a bottle
of Estate Marlborough
Chardonnay 2013 ($24) to see
how the pungent, pineapple,
peach and grapefruity
goodness works with the
sticky soy and ginger flavours
of this fabulous fish dish.
Buy from forrest.co.nz.
(^7) Moroccan Fish Tagine
Back up (but don’t drown out)
these flavours with the Epic
Stone Hammer IPA 500ml
($9.95). Incredibly moreish,
fully laden with fruity hops
and it wraps itself around
the tagine’s spices and
textures terrifically. Buy
from craftbeeronline.co.nz.
(^8) Dukkah Fish Fingers
The Tua Marina Marlborough
Arneis 2015 ($28) is the
perfect partner here –
chalky, bone-dry and limey
on both the nose and palate
and boasts zingy acidity,
racy texture and excellent
length. Don’t overchill and
you’ll enjoy it more. Buy from
tuamarinavineyards.co.nz.
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PROPS: Kombucha Cured Fish with Horseradish Dressing: Bowls from
Taylor Road (taylorroad.co.nz). Napkins from Flo & Frankie (floandfrankie.com).
Cutlery from Alex & Corban (alexandcorban.co.nz). Carafe from Bob & Friends
(bobandfriends.co.nz). Lemongrass and Tarakihi Pot Stickers: Sushi plates from
Taylor Road. Bison jug from Bob & Friends. Coasters from Superette (superette.
co.nz). Glasses from Alex & Corban. Placemat from Indie Home Collective
(indiehomecollective.com). Oven-Roasted Fish with Herb and Pinenut Relish:
Placemat from Indie Home Collective. Cutlery from Tessuti (shop.tessuti.co.nz).
Bison plates from Bob & Friends. Pink plate from Citta (cittadesign.com). Moroccan
Fish Tagine: Bowls from Alex & Corban. Serving dish from French Country
(frenchcountry.co.nz). Glasses from Indie Home Collective. Napkins from Flo &
Frankie. Carafe from Bob & Friends. Fabric used as background from The Fabric
Store (thefabricstore.co.nz). Raw Salmon Fresh Spring Rolls: Board from Alex &
Corban. Crispy-Skinned Snapper with a Spring Salad: Pink plate from Citta. Green
plate from Alex & Corban. Glass from Tessuti. Salt and pepper shakers from Indie
Home Collective. Fabric used as background from The Fabric Store. Ginger and
Kecap Manis Steamed Fish: Wonkiware bowls from Indie Home Collective. Menu
glasses from Superette. Cutlery from Alex & Corban. Wooden dish from Indie Home
Collective. Pink plate from Citta. Puffed Quinoa and Dukkah Fish Fingers (gf):
Platter and bowl from Country Road (countryroad.co.nz). Bison jug from Bob &
Friends. All uncredited props from The Props Department. Ingredients from Farro
Fresh (farrofresh.co.nz).
Puffed Quinoa and Dukkah Fish Fingers (gf )
A healthy, fresh take on fish fingers that have a lovely crunch
from the almonds and puffed quinoa.
450 grams firm white fish
fillets, cut into long fingers
Crumbs
½ cup ground almonds
¾ cup puffed quinoa
3 tablespoons dukkah
2 tablespoon chia seeds
sea salt and ground pepper
To cook
¾ cup brown rice flour
2 eggs, lightly beaten
olive oil and butter, for cooking
To s e r v e
Green Goddess Dressing,
see recipe below
lemon wedges, mint leaves
and coleslaw
Combine all the crumbs ingredients in a shallow dish and season.
Put the brown rice flour and eggs in separate dishes and season
both with salt and pepper. Dip the fish first in the flour, then in
the egg, letting the excess drip off. Coat in the crumb mixture,
pressing it on gently to adhere.
Heat a little olive oil in a sauté pan, then add a small knob of
butter. Cook the fish over a medium heat until golden and just
cooked through, about 3–4 minutes depending on the size of the
fillets. Drain on kitchen towels.
To serve: Arrange fish on a platter and serve with the Green
Goddess Dressing, lemon wedges, mint leaves and a bowl of
coleslaw. Serves 4
Green Goddess Dressing
½ cup plain yoghurt
½ cup sour cream,
2 cloves garlic, crushed
3 tablespoons capers,
well drained
zest 1 lemon
½ cup tightly packed herbs,
use any combination of
parsley, coriander, mint
and basil
sea salt and ground pepper
Place all the ingredients in a food processor, season generously
and blend until smooth and bright green. Makes about 1¼ cups
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