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Food
Activity
Different
cultures have different methods of preparing and cooking fish.
Here are some of our recipes, but you may wish to bring your
own.
The
class could discuss different seafood dishes they like, and
if possible try cooking a seafood dish either at home or at
school.
Recipes
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| South
Pacific gurnard |
 |
4
gurnard fillets, whole or cut into cubes |
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1/2
cup coconut cream |
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1
orange rind grated, then cut the flesh in slices |
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1
tsp butter |
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1/2
carton light sour cream |
|
salt
and pepper to taste |
|
|
| 1 |
Toss
gurnard in a little cornflour to which the grated orange
rind has been added. |
| 2 |
Melt
butter in a microwave safe dish and add the gurnard. Cover. |
| 3 |
Microwave
on high (650W) for 3 minutes. |
| 4 |
Combine
all remaining ingredients except the orange slices and
pour over the gurnard. Add the orange slices. |
| 5 |
Cover
and continue to microwave on high for a further 7 to 9
minutes or until the gurnard is white and cooked. |
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| South
Pacific gurnard fillets with banana |
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6
gurnard fillets |
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1/2
cup flour |
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1/2
tsp salt |
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1/4
tsp pepper |
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100
g butter, melted |
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1/2
cup breadcrumbs |
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3
rashers bacon |
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3
small bananas |
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| 1 |
Mix
flour and seasonings. |
| 2 |
Pat
gurnard fillets dry, dip in flour mixture then in melted
butter and breadcrumbs. |
| 3 |
Top
each fillet with a half rasher of bacon, baste with a
little melted butter and place in a greased baking dish. |
| 4 |
Bake
at 180ºC for 10 minutes. |
| 5 |
Remove
bacon strips and replace with half a banana split lengthwise. |
| 6 |
Baste
with a little more melted butter and grill 4-5 minutes
until golden brown. |
Maori
seafood (kaimoana) preparation
Pipis have always been a favourite Maori food. Soak pipis for
a few hours or overnight in cold fresh water to remove sand.
Bring a large pot with a little fresh water to the boil and
put in the pipis, cover and remove as soon as they open. They
are now ready to eat.
Steeped
seafood
Koura mara (rock lobster) and kina mara (sea eggs) are left
in fresh water for 4 to 7 days before eating.
Dried
food
Seaweed and shellfish are preserved by drying them in the
sun or in a very slow oven. They are ready to eat with the
addition of boiling water, butter, salt and pepper.
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| Japanese
Greenshell Mussel Sushi |
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4
sheets Nori |
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6
greenshell mussels, kai moanazen in the half-shell, or
mussel meat |
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500g
spinach (blanched) |
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2
tbsp wasabi paste |
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carrots,
radish, cucumber and lemon for garnish |
|
sushi
rice |
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2.5
cups of short grain rice |
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5
tbsp rice wine vinegar |
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2
tbsp sugar |
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1
tbsp salt. |
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| 1 |
Put
rice in heavy bottomed pot or rice cooker and add four
cups of water. Bring to the boil and cover tightly. Cook
until all water has been absorbed. |
| 2 |
Dissolve sugar and salt in rice vinegar, cool rapidly.
|
| 3 |
Empty
rice onto a cold flat surface. Cool it quickly while pouring
vinegar mixture over it. |
| 4 |
To
prepare sushi place bamboo mat shortest side facing front.
Place nori sheet, shiny side down, onto the mat about
2cm from the front edge. Spread sushi rice evenly over
nori, 1 cup per sheet. |
| 5 |
If
the mussels are frozen, partly thaw then chop roughly.
Lay strips of mussels and drained spinach across the rice,
close to the front. |
| 6 |
Now
place a line of wasabi paste along the centre of the rice.
Bring the front edge of the mat up and over the mussels
to form a roll, continuing rolling nori, using mat as
a frame. Cut each roll into six slices. |
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