Last night, Go Fish by chef Al Brown was announced the winner of two categories in the prestigious New Zealand Post Book Awards - the best illustrated non-fiction book, and the People's Choice award, voted by thousands of readers as the best of the awards' finalists.
The New Zealand Book Award prizes are recognition that Go Fish is much more than just a cookbook, it's also Brown's ode to New Zealand's coastline and the glorious kaimoana still accessible to most of us. He weaves his personal stories between instructions on how to shuck a paua and "deal to a crayfish", and then how to prepare them to make mouthwatering meals that would not be out of place in his fine Logan Brown restaurant in Wellington, but which we could also make at home. Kieran Scott's fresh and vibrant photography further lifts this book out of the norm, making it as delicious to look at as to read. Here's an example.
Pan-Fried Crispy Skate with Ponzu Sauce
6 boned fresh skate fillets
Flour seasoned with salt and pepper
Clarified butter
Lime wedges to garnish
Ponzu sauce
1/2 cup rice wine vinegar
1/2 cup soy sauce
1/4 cup red wine
1 1/2 tbsp dried bonito flakes
2 pickled plums (available at Asian stores)
1 lime, quartered
To make the sauce
1 Place all the ingredients in a small saucepan and place on medium-low heat. Bring to a very slight simmer (do not boil). Simmer on very low for 30 minutes to let the flavours infuse.
2 Remove from the heat and strain through a fine sieve or, better still, a piece of muslin. Cool to room temperature, then refrigerate.
To cook and serve
1 Bring a saute pan up to medium-high heat. Lightly dust the skate fillets in the seasoned flour, patting off any excess.
2 Once the pan is hot, add a liberal amount of clarified butter. Fry 1-2 skate fillets at a time for a couple of minutes on each side until golden and crisp on the outside. Keep the cooked skate warm by placing on a cake rack in a preheated oven to retain their crispness while you cook the rest.
3 To serve, place the skate fillets on warm plates with a little dish of dipping sauce and a wedge of fresh lime alongside.
Be in to win a copy of this cook book
Go Fish, by Al Brown (Random House, RRP $65). We have one copy to give away.
To enter the draw email your name and contact details to life@nzherald.co.nz, or post to "Go Fish competition, Weekend magazine, NZ Herald, PO Box 32, Auckland, by Thursday September 2.
