Any recipes for Hapuka?!

Any recipes for Hapuka?

Hub bought some Hapuka Filet and I'd like something different than butter, lemon juice and capers on the fish. Any suggestions. Thanks - love you all:)

21 hours ago
Thanks Valencia - I got the first recipe on a search too. Looks good.

Fish :: Hapuka with Cherry Tomatoes & Basil
4 Hapuka fillets
10 basil leaves
200g cherry tomatoes
4 Tbsp olive oil
Salt & pepper
2 lemons, cut into wedges

Shred basil leaves. Toss tomatoes with half the oil and half the basil and season with salt and pepper. Roast at 180C for 15 mins. Heat pan and sprinkle with a little salt. Add remaining oil and heat. Season fish with cracked pepper and place in pan. Cook 3 mins each side. Serve fish on top of tomatoes and decorate with lemon wedges and rest of basil.

AND
Hapuka with Courgettes
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Ingredients
4 Hapuka steaks
salt and pepper
olive oil
1 tsp dried basil
4 sliced courgettes
2 cloves garlic (peeled and diced)
10ml fish stock
150ml white wine
1 extra courgette parboiled for garnish

Method

Preheat oven to 200°C.


Place Hapuka steaks onto an oiled baking tray and drizzle with olive oil, season with salt, pepper and the basil. Roast for 15min.


Meanwhile, combine the courgette, garlic, fish stock and wine in a saucepan.


Cook over a high heat stirring constantly for 15 mins or until the liquid is reduced and the courgette softened.


To serve - divide the vegetable broth between the 4 plates. Top with steaks, garnished with the extra courgette sliced into rings.


Serve and enjoy!


ANd Finally!:
Roast Crab Crusted Hapuka
Make the recipe for this delicious roast crab crusted hapuka with red lentil coconut broth, roast kumara, shiitake and Asian greens in the convenience of your own home.

Ingredients
6 x 140g portions of hapuka fillet, skin and bones removed
100g hapuka fillet, diced
120g firm tofu
1 scant teaspoon of flaky Sea Salt
1/2 teaspoon shichimi spice mix
2 tablespoons firmly packed and
drained gari (sushi ginger) shredded
2 spring onions, finely sliced, rinsed and drained
100g white crab meat, picked over, all shells removed
1 cup red lentils
80g leek, thinly sliced and washed
100g ripe plantain, peeled and sliced
50g ginger, thinly sliced
1 pandan leaf, tied into knots
2 black cardamom
300ml coconut milk
2 tablespoons shiro miso
2 tablespoons tamarind paste
2 teaspoons fish sauce
2 medium kumara, skins scrubbed
1 cup honey panko crumbs
A handful of Asian greens
12 shiitake mushrooms, sliced
Vegetable oil for frying
Sesame oil
2 teaspoons soy sauce
2 teaspoons mirin
Sprouts for garnish
2 tablespoons deep-fried curry
Leaves for garnish.
Method
Lightly season the fish, wrap in kitchen paper place in the fridge while you prepare everything else.
Place diced fillet and tofu in a food processor and blitz for 20 seconds, scraping the sides after 10 seconds.
Add the salt and shichimi and blitz another 5 seconds.
Tip the mixture into a bowl and add the ginger, spring onions and crab meat, mix well. Place in the fridge and leave for 2 hours.
Put the lentils, leek, plantain and ginger in a pan and add 500ml tepid water. Bring to the boil, stirring occasionally and cook until the water has all but evaporated.
Add the pandan, black cardamom,coconut milk and another 200ml water and simmer with a lid on for 20 minutes.
Remove the pandan leaf and cardamom, squeezing out extra flavour then mix in the miso, tamarind and fish sauce. Puree and adjust seasoning.
Meanwhile, boil the kumara in their skins in salted water until half cooked. Remove, cut into discs 2cm thick and lay on baking trays. Drizzle with olive oil and season then roast at 200°C until coloured and cooked through.
When you’re ready to serve, divide the crab crust amongst the fillets giving an even coating and then press the ‘mousse’ side into the panko crumbs.
Heat up a fry pan with about 4mm of oil and fry the fish, crumbed side down, to colour the crumbs deep golden. Carefully flip over then place into the oven and bake till barely cooked. Remove from the oven and keep warm.
Heat a wok up and quickly stir-fry the greens and shiitake in a little sesame oil, finishing with the soy and mirin.
To serve, place the roast kumara in a bowl plate and sit the wok-fried vegetable on top. Spoon the broth around this. Place a piece of fish on, crumbed side up and then add some sprouts and curry leaves.
Enjoy!