A great northern kiwi getaway was the plan. Swimming, fishing, maybe a surf. Rent car and drive north, aviod the ever present traffic concerns by leaving in the afternoon. Turn off while the rest of Auckland continues north. Two hours with traffic and destinating tent pitch. A harbour is generally not the most appealing beach destination but it turned into a place I never wanted to leave. A day trip over to the ocean side of the heads and 5 cray’s were a drowning. Being the chef I was enlisted. Usually this is a drag other chef know the story, at most event a friend or relative will offer up your services and you end up standing over a grill. In this case I was excited and inspired. I thought about crayfish sashimi with miso butter – No miso. Grilled with lime and horseradish- limes are just too expensive.
A spice concoction inspired by the Iron chef Morimoto. Thinking kind of Indian i grabbed at ginger, cumin, corriander, mustard powder, and whatever else came to hand. Par-boiled cray’s and spilt. Discarded guts and removed legs. Tossed legs in some spice mix and grilled adding dobs of butter. Same for cray halves, finish with a good hit of lemon juice.
Next out for a jig. Kingfish. I stated I would not leave NZ until i caught a kingfish this summer. I have thrown two udersized ones back. Does that count? So with a nice 10 – 15 pound kingie I set about more cheffie business. Butching into loin and belly sections. The belly made awesome sashimi, served with lemon soy and wasabi. The loin was given another version of the spice treatment. Dry loin with paper towels, sprinkle with rub and grill at high heat until slightly blackened on all sides but still rare. I grilled whole and sliced in half to check after 2-3 mins on each side. Slice into tuna style steaks. Serve with a crisp crunchy salad.
It continues, a 5 min trip up the habour at low tide, in over the side of the boat. I dove down less than two meters to see scallops everywhere and surface bobing for joy with two in each hand. I love NZ. We did cook these but nothing did them justice after eating them right there on the spot. The roe usually discarded in the States was a hit of rich ocean goodness that i shall never forget. So i suggest a squeeze of lemon juice and a few bits of flakey salt. Dont cook them unless you have not seafood pureists to feed.
It wasnt over, a couple of trevally. Perfect texture for raw fish. Now here is where the $2 a pop lime are a nessacary expense. Slice fish similar to sashimi cuts. Fine slice (juilliene) red onion and chilli. Add plenty of lime juice, bulk it out with some lemon. Mix gently and fridge for a couple of hours. Finish with plenty of garden fresh cilantro (this is better than calling dried and fresh corriander the same thing). Sprinlke some good flakey salt and garnish with avocado slices. Serve with something crusty, cracker bread or corn chip (plain or lime and chilli, some NZ brand are crap).
And I had to leave this place. A snappper sandwhich to go…. do we really have to go see Cape Reinga? It isn’t bad here.
