4 portions of Kingfish (seasoned with salt and pepper)
2 tbs cooking oil
2 Lemon wedges
2 tbs Butter
Finely chop the kawakawa, parsley, coriander and shallot with a sharp knife
Mix with the remaining ingredients. Ideally leave in a fridge for a couple days before using to let the kawakawa soften and allow the flavours to come out.
Dip the ciabatta into the seasoned milk then remove and squeeze the excess liquid out of the bread.
Sear the croutons in hot pan with butter to give them colour then finish them in an oven at 200⁰C for approximately 5 minutes.
Gently toss all the ingredients together.
PAN FRIED KINGFISH:
Heat the oil in a frying pan.
Place the fish in the pan and cook till the first side is golden.
Flip the fish and add the butter and lemon.
When the fish is just cooked remove from the pan.
Place the tomato salad in the centre of the plate then crumble a little goat’s cheese around the edges. Place the cooked fish on top of the salad and finish with a spoon of the kawakawa chimichurri.
Chef Dean Thompson
Dean Thompson is the chef at Wahi Restaurant in Tutukaka
Peter Yealands Pinot Noir 2018
Lifted notes of cherries and ripe red berries with toasty aromas and savoury spice. The juicy, red fruit flavours lead into a supple palate, with soft tannins. This lovely Pinot Noir won Silver at Mundus Vini 2018 and is vegan friendly!
Set in the heart of New Zealand’s most notable diving destination – Tutukaka – the portal to the Poor Knights Islands where the diving experience is rated among the best in the world, Schnappa Rock is the perfect venue to experience dishes designed to tempt the divers who will ascend from the depths hungry for a taste of the local seafood on offer. The same applies for anglers home after a day hunting elusive kaimoana or the casual sightseer on a day trip along the Tutukaka Coast. Fresh, local and sustainable is the catch cry at Schnappa Rock. The fish is line caught, local and fresh.