My understanding of Matariki has always been fairly vague. I knew the mid-winter festival had something to do with planetary alignments and it involved lots of cooking, sharing and eating. It seemed a good time to get Anne Thorp - modestly known as the Maori "queen of cuisine" - to sharpen my knowledge.
Ingredients
| 2 | Fish, use mullet (Main) |
| 1 Tbsp | Horopito seasoning |
| 1 cup | Fresh thyme, leave as sprigs & save a few for garnishing |
| 3 | Lemons, use 1 for juice and 2 for garnish |
| 1 to drizzle | Extra virgin olive oil |
| 1 to taste | Flaky sea salt |
| 1 to taste | Cracked black pepper |
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Directions
- Bring water to boil in the lower section of a steamer.
- Cut the mullet into 4 or 5 chunks and place into the steamer on a tray or basket.
- Sprinkle with horopito rub and fennel sprigs. Steam for no more than five minutes.
- To serve, plate up, squeeze lemon juice over the top, pour over a bit of extra virgin olive oil.
- Garnish with fresh fennel sprigs and lemon wedges. Season to taste.
