Tuesday, 1 September 2015

Macadamia Crusted Kingfish

The other day a friend of ours called in with some Kingfish. It is not something we get to eat often as we are more likely to catch kahawai from the wharf, so it was a real treat. While there is nothing at all wrong with kingfish fried in a little butter and served with some good homemade tartare sauce, this macadamia crust is a stunning way to have it.

As always, before we get to the cooking, here is a little information on the main ingredient: Yellowtail Kingfish or Kahu as it is called in Te Reo Maori. Southern yellowtail kingfish have been recorded from the Kermadec Islands to Foveaux Strait, but are predominantly found around the North Island and also occur at the top of the South Island in summer. Juveniles are often associated with rafts of floating debris or seaweed.

Adult kingfish are large predatory fish that can exceed one and a half metres in length. They usually occur in schools ranging from a few fish to well over one hundred individuals. Adult kingfish tend to occupy a semi-pelagic existence and occur mainly in open coastal waters, preferring areas adjacent to rocky outcrops, reefs and pinnacles, particularly around off-shore islands. However, kingfish are not restricted to these habitats and are sometimes caught or observed in open sandy bottom areas and within shallow enclosed bays and harbours. (http://bluewatermarine.co.nz/)

Kingfish meat is pretty good for you with high levels of Omega-3(EPA and DHA) and in Omega-6. Oh, and it is really tasty too.

The recipe I have shared with you today works with any firm-fleshed fish.  I would not recommend it with fish that are really high in oil (tuna or kahawai), because of the oil from the nuts too, it may get a little too rich.

Kia makona, Mawera Karetai x 

Macadamia Crusted Kingfish

with Caper and Honey Vinaigrette

Honey Caper Vinaigrette
2 spring onions, finely sliced
3 Tbl Capers  
1/3 Cup runny honey
(the honey from R and Bs on Thornton Rd is wonderful!)
1/3 Cup Cider Vinegar (malt works, too)
½ Tbl fresh Tarragon or 1 tsp dried
1 Tbl Parsley or 1 tsp dried
1c rice bran or olive oil
 Salt & Pepper
Finely slice the shallots and halve the capers. Place all the ingredients in a jar with a lid and shake furiously until combined. Keep the vinaigrette in the fridge until required.
Kingfish with Macadamia Crust.
8 x 170gm Pieces of Kingfish ( roughly half inch thick )
2 Cups Flour ( seasoned with salt and pepper )
4 Eggs ( beaten )
200gms Macadamia Nut
½ cup of parmesan cheese

Process macadamia and parmesan in a food processer (or finely chop) to a crumb. Place the flour, beaten eggs and macadamia/cheese in three separate bowls. Take one piece of fish at a time, dip in the flour, pat off any excess, now run through the egg mix, then cover with the nuts, pressing gently so they adhere to the kingfish fillets. Place on a clean tray and repeat the process until completed.
Heat up your skillet or flat top on the Bbq to medium heat. Add some cooking oil then cook the fish in batches, seasoning with salt and pepper as you go. Keep a close eye on the cooking as if the heat is too high, the nut coating will burn easily. To serve, place a piece of fish on each plate and spoon over some of the Vinaigrette.

Garnish with a wedge of lemon. Serve quickly with a simple salad and the rest of the vinaigrette for a delicious lunch.

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