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| Tarakihi |
| Nemadactylus macropterus |
| Also Known As: Morwong, Ocean Bream, Jackass Fish, Shimakurodai, Fuedai |
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Product Description:
Known as Morwong in Australia, these fish have creamy flesh with a distinctive flavour. They are ideally suited to frying, baking, steaming or BBQing. The flesh is medium textured and has low to medium oiliness.
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Suited Cooking Methods:
Steam, Sautee, Bake, Grill-BBQ, |
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Suggested Wine accompaniment:
Cool climate Rieslings or more intensely flavoured whites |
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| Storage, Handling & Defrosting Recommendations: |
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Chilled Fish:
Keep well chilled - As close to 0°C as possible. Fish received whole should have the gills and stomach contents removed as quickly as possible to help retain product quality and shelf life. |
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Frozen Fish:
Store at - 18°C. Ideally the fish should be packed in a vacuum bag with the seal intact. Alternatively the fish can be well wrapped in cling film and kept in a Zip-lock bag to avoid dehydration and freezer burn. It is recommended that fish be cooked from frozen or a semi-frozen state to retain succulence. |
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| Recipes: |
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Tarakihi En Papillote
Yield: 4 servings
Ingredients:
55 gm Butter, softened (2oz)
15 ml Mustard seeds, (1tbsp)
1 x Clove garlic, crushed
Salt & freshly ground black pepper
30 ml Fresh thyme leaves, (2tbsp)
4 x Tarakihi steaks, each weighing approximately 175g (6oz)
12 x Cherry tomatoes, skinned and quartered
Method:
Combine butter with mustard seeds, garlic, seasoning and thyme.
Place each steak in the centre of a sheet of greaseproof paper. Spread butter over the fish and top with tomatoes.
Draw up the corners of the greaseproof paper and fold over tightly to form a parcel.
Place on a baking tray and bake in a preheated oven 200 C, 400 F, gas mark 6 for 20 minutes until the fish is cooked.
Serve in the paper with the parcel opened, accompanied by mange tout and potato wedges or new potatoes.
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