Gourmet flavours at Seafood Market

Stuck for ideas for your next dinner party? Fresh or smoked fish from the North Canterbury Seafood Market is a great choice.

The market has a fantastic range of products and recipe ideas to add that gourmet touch and take the stress out of your dinner plans.

Marinades and dressings include coriander pesto, Nuoc Cham (a chili and lime fish sauce), salsa verde, lemon caper dressing and tartare sauce. Bread crumb mixes also available.

Served with crackers or thin bread slices, the market’s smoked salmon pate makes an elegant appetizer at your next party.

Delicious ready-made products – such as fish cakes (smoked or Thai), seafood chowder and fish pies – are also sure to please.

The North Canterbury Seafood Market has a huge range of recipes, as well as cookbooks, to provide plenty of other inspirational ideas.

With the hoki season now in full swing, the market is able to supply some lovely hoki recipes. “We can guide you on how to cook it. If you’re looking for an easy family meal, then hoki is a great choice – the kids will love it,” says Janine Rogers, who co-owns the business with partner Shayne Garbes.

Janine is the market’s business development manager, while Shayne selects the best fresh fish on a daily basis. The market’s smoked fish range also continues to expand.

North Canterbury Seafood Market, 2 High Street, Rangiora. Ph: 03 310 6544, Email: info@seafoodmarket.co.nz

Prawns with water melon

You will need:

24 uncooked prawns

de-veined with tails attached.

½ water melon

Marinade

1 fresh red chili, deseeded and finely chopped

1 tablespoon fresh coriander, chopped finely

1 tablespoon fresh mint, chopped finely

1 teaspoon grated, fresh ginger

1 teaspoon fish sauce

4 limes, juiced and zested

1 tablespoon palm sugar or brown sugar

Method

1. Mix marinade together and set aside two tablespoons of the mixture.

2. Marinate prawns in the marinade for two hours.

3. Cook over medium heat until caramelized and cooked through.

4. Cut water melon into 2 x 1cm rectangles.

5. Skewer prawns with toothpicks and place through the top of the water melon pieces.

6. Place on serving plate. Drizzle reserved marinade over the top.

* Recipe from Mesh cook book.