THE RESTAURANT

THE NAUTILUS

The Nautilus is an eco-friendly 4.5 star boutique beachfront resort, with a world class restaurant. Set against a beautiful mountain backdrop which melts into a crystal clear lagoon,  the resort is a true tropical escape that looks out over a stunning lagoon with ocean views beyond.

THE CHEF

MIKE FOSBENDER

Originally from New Zealand, Mike began training as an architectural designer while working in a kitchen. His love for food soon took over, and after completing a Cooking Diploma he found himself in hot demand working and teaching cooking classes around the world. He's travelled everywhere from the Caribbean, to a Japanese Restaurant in Brazil, and now back to the small South Pacific Island of Rarotonga. Mike's passion always comes back to simple quality ingredients and discovering great local combinations with a strong emphasis on visual appeal.

THE RECIPE

Pan Fried Wahoo with Prawn & Chilli Salsa and Vanilla Coconut Sauce

Serves up to 8                            

Poached Prawns

600kg prawn cutlets                        

2 Bay leaves

2 tsp whole black peppercorns         

Qty citrus peel

Qty salt   

Method

Bring a large pot of water to the boil and add a good sized pinch of salt with the bay leaves, citrus peel and peppercorns.

Simmer for 1 minute to infuse the flavours.

Add the prawns and turn off the heat immediately.

Let sit in the hot water for no more than 3 minutes, then strain and plunge in ice water to cool quickly and completely.

Once cooled, drain and keep well chilled until needed.

 

Prawn & Pawpaw Salsa

2 hot red Chillies                              

600g cooked prawns, cut into bite sized pieces

2 spring onion, finely sliced - white only             

4 tsp Rito virgin coconut & chilli oil

Qty coriander sprigs                         

1 avocado, diced (if available)

1 pawpaw, peeled and diced

1 lime, juice

Salt and pepper for seasoning            

Virgin Avocado oil

Method

Cut the chilli lengthways & scrape out the seeds then cut into thin slices.

Mix with the rest of the ingredients except the pawpaw, avocado and coriander. Adjust the seasoning. Add the pawpaw, avocado and coriander when plating, then finish with some virgin avocado oil

 

Coconut & Vanilla Sauce

2 Vanilla beans, split and scraped        

2 cups dark rum

1Ltr  Coconut cream (Kara)

2 stalks lemongrass, chopped            

salt and white pepper to taste

100ml coconut water                       

1 tsp lime juice for seasoning

Method

Put the vanilla, rum and lemongrass in a pot and reduce until almost no liquid remains.

Add the coconut cream and allow to simmer for 5-10 minutes on low heat.

The sauce should now be thick and rich, so thin down with the fresh coconut water

Season with the lime juice, add salt and white pepper, then strain into a clean pot

Bring back to a simmer before use.

 

Pan Fried Wahoo

1.5kg fresh wahoo fillet                    

2 Limes, juice                                  

Qty flaky salt                                   

Qty cooking oil                                

Method

Cut the wahoo into 8 even sized pieces across the fillet. For each portion, turn on its side and cut down the middle of the fillet parallel to the skin.

Meanwhile, warm an ovenproof frying pan over medium heat.

Rub some salt on the skin of the wahoo, and place in the pan, skin side down. Repeat with the other piece of wahoo without the skin. Lightly season the top side of the fish while still in the pan.

Allow to cook until golden, then flip over and take off the heat.

Squeeze over the lime juice and place in the oven for 3-5 minutes.

The flesh of the fish should spring back firmly when pushed.