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Hokianga Fresh Flounder (Boatshed Café)

Hokianga Fresh Flounder (Boatshed Café)

Serves 4

8 squares of cooking foil
8 tbsp extra virgin olive oil

4 tbsp tamari

4 Fresh Flounder 

4 tsp grated fresh ginger

4 slices lemon
1/4 cup chopped fresh coriander
3 spring onions, chopped
2 tbsp fish sauce

2 tbsp brown rice vinegar

freshly ground black pepper

Croutons, to serve

Preheat oven to 200 degrees C. Prepare 4 double layers of cooking foil and drizzle 1 tbsp olive oil and half tbsp tamari in the middle of each. Remove head and tail of flounders and place each,lighter skin-side down, onto the centre of each square of foil. Sprinkle some ginger over fish. Place 1 slice lemon onto the skin of each fish. Cover with chopped coriander and spring onion. Sprinkle each fish with half tbsp fish sauce, half tbsp brown rice vinegar, 1 tbsp olive oil and half tbsp tamari , finish with ground pepper. Fold foil length ways over fish and tuck in the two ends to make a secure parcel, leaving room for fish to swell a little during cooking and to steam in the juices. Bake for 15 minutes. Place opened packages onto plates, serve in the foil topped with crisp croutons.

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