Dish

86 DISH86 DISH

Kombucha Cured Fish with Horseradish Dressing

Using effervescent kombucha with just a touch of lemon juice

is a great way to cure the fish and adds a wonderful depth of

flavour. Only make this dish if you have very fresh fish.

350 grams white fish fillets,

any blood lines removed

250ml (1 cup) kombucha

2 tablespoons lemon juice

1 teaspoon sea salt

Horseradish dressing

½ cup sour cream

2 tablespoons horseradish

sauce or more to taste

1 tablespoon lemon juice

2 cloves garlic, crushed

1 teaspoon sea salt

To s e r v e

1 green apple, julienned

2 large radishes, julienned

2 teaspoons each lemon juice

and olive oil

chervil or dill leaves,

to garnish

crispbreads, to serve

Using a very sharp knife, slice the fish thinly across the grain

and place in a shallow dish. Add the kombucha, lemon juice and

salt and gently turn the fish to combine. Set aside for 15–20

minutes, turning occasionally.

Horseradish dressing: Whisk all the ingredients together.

To serve: Spoon a portion of the horseradish dressing over

the base of 4 plates. Strain off the kombucha and arrange the

fish on plates.

Toss the apple and radishes with the lemon juice and oil and

place alongside the fish. Top with herbs, a pinch of sea salt and

a grind of pepper. Serve with crispbreads. Serves 4

Lemongrass and Tarakihi Pot Stickers

It doesn’t matter how many of these I cook, they always seem

to get eaten.

300 grams firm

white fish fillets

1 large stalk lemongrass, finely

grated on a microplane grater

1 spring onion,

very finely chopped

2 teaspoons grated

fresh ginger

1 clove garlic, crushed

1 teaspoon sea salt

3 tablespoons finely

chopped coriander

1 teaspoon each soy sauce,

mirin and fish sauce

To assemble and serve

26 round dumpling wrappers

1 egg white, lightly beaten

vegetable oil, for cooking

Soy and Lime Dipping Sauce,

recipe below

toasted sesame seeds,

finely sliced spring onions

and fresh fresh chilli, sriracha

chilli sauce

Cut the fish into long strips then chop very finely.

Place in a large bowl with all the remaining ingredients and

combine well.

Place 6 wrappers on the bench and brush with egg white.

Place a heaped teaspoon of filling in a line across centre. Fold

the wrapper in half to form a half circle then pinch the edges

together and crimp with a fork for a tight seal.

Place slightly apart on a lined tray and repeat until all are made.

To cook: Heat 1 tablespoon of oil in a large sauté pan and cook

the dumplings until golden, about 30 seconds each side. Add ½

a cup water, immediately cover and steam for 3–4 minutes.

Transfer to a large plate and keep warm in a low oven. Repeat

with the remaining dumplings.

Serve immediately with Soy and Lime Dipping Sauce. Makes

about 26

Soy and Lime Dipping Sauce

¼ cup soy sauce

1 tablespoon lime juice

1 tablespoon sweet chilli sauce

1 spring onion, finely chopped

chopped fresh red

chilli, optional

Combine all the ingredients in a bowl.

SERVING SUGGESTION: There are usually 50 dumpling

wrappers per pack. You can freeze the remaining wrappers

for another time.