Created by Justin North
Marinated New Zealand hapuka, spanner crab, cucumber and spring herbs
Justin North's marinated New Zealand hapuka, spanner crab, cucumber and spring herbs
INGREDIENTS
For the hapuka- 600g fillet of hapuka, skin removed
- 60g flake salt
- 30g sugar
- 1 lime, zest and juice
- ½ small chilli, de-seeded
- 2 star anise
- 6 stalks fresh coriander
- 8 coriander seeds
For the salad (quantity as desired)- cucumber
- green pepper
- crab meat
- chervil
- baby coriander
- purple shiso
METHOD
Servings: 4
For the hapuka
1. Place all the ingredients except the fish in a mortar and grind with the pestle to a aromatic paste.
2. Rub the paste all over the fish and wrap securely in cling film, refrigerate to marinate for six hours.
3. Rub off the marinade and slice into fine slivers, lay the slivers all over your serving plates.
For the salad
Dice the cucumber and pepper into small cubes, place in a bowl with the crab and toss with a little flake salt and olive oil. Scatter over the fish and decorate with the chervil, coriander and shiso.
Nikolai St George's Wine Suggestion: Perfectly matched with Matua Valley's First Frost Marlborough Sauvignon Blanc 2009
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