Spicy Pan Fried Parrotfish

Ingredients

One whole fish, gutted and scaled. Head and tail removed.
salt & pepper,
clarified butter,
Olive oil,
1 x clove of garlic (sliced).
Rub:
3 tablespoons Best Food mayonnaise,
1 tablespoon chopped sun-dried tomatoes,
1-2 tablespoons of chopped lemongrass,
fresh chili (to taste),
1 teaspoon of mustard,
2 tablespoons diced pineapple,
2 tablespoons of fish sauce,
squeeze of lemon.

Method

Season fish with salt and pepper and score the fish 2 cm apart both sides.
Add all ingredients of rub together in a bowl and mix together.
Heat some clarified butter and olive oil in a fry pan on medium to hot heat (clarified butter has a higher flash point so you can get good heat out of it without it burning).
Place fish into pan, ladle oil and butter over the fish, after one minute add sliced garlic to fish.
As fish begins to open up, drain most of the oil/butter in pan and add rub to fish while still in pan.
Turning fish to add to both sides.

Plating Up

Once fish is cooked remove from pan and serve.

Chef Thomas Koteka

Thomas focuses much of his energies on the food and beverage area. He sources most of the fresh produce and seafood from local suppliers and in the menus strives to offer a balance of experiences for most tastes. Thomas Koteka, is co-owner of the Aitutaki Village resort on Ootu Beach on the island of Aitutaki.

Wine Match

Yealands Estate Land Made Pinot Gris 2018 (Marlborough)

Brimming with pear drop, fig and nutty characters, leading to flavours of stone fruit and honey. The palate is full and perfectly balanced with a refreshing finish.

Blue Lagoon Restaurant & Bar

Dine with us at the ‘Blue Lagoon Restaurant & Bar’ and enjoy exotic island cuisine served to you by our vibrant and friendly staff. Tuesday Nights, be entertained by our live Cultural performances; sway to the sound of the island music, be captivated by the beating of the island drums, and join in the excitement and fun… it’s a life experience.