Poached mullet with horopito
Photo by Doug Sherring
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.
- 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.