Photo by Tam West
This is one of the black dishes Warren created to serve when the All Blacks play during the Rugby World Cup. It's delicious at any time, though, rugby or not!
- In the mortar and pestle grind garlic, small piece peeled ginger, 3 small dried red (or 1 fresh) chillies, 3-5 finely chopped kaffir lime leaves, sea salt flakes and ground cumin to form a smooth paste.
- Add paste to food processor with chopped gurnard, spring onion, chopped coriander or parsley, grated palm sugar, fish sauce and the zest of 1 lemon. Blitz to form a chunky paste.
- Add minced paua and blitz to incorporate into paste. Remove to a bowl, fold in rice or chickpea flour, juice of 1 lemon and fresh black pepper.
- Fry large teaspoonfuls of the mix in hot oil until they colour all over. Drain, season with sea salt flakes and serve with lemon wedges.