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Farzana's Seared fish with fried pakoras

Serves   1
Prep time: 45 mins
Cooking time: 1 hr

Farzana's dish from the New World Matariki Invention Test - episode 9 of Three's MasterChef New Zealand.

As seen on MasterChef

Seared fish with fried pakoras, pickled cabbage and carrot, green watercress chutney sauce and a creamy lemon garlic sauce

Ingredients

Method

Ingredients

Fish
  • 1 whole fish
  • Salt and pepper to taste
  • 1 tsp paprika
  • 1 tsp cumin
  • Olive oil to fry
Pickled cabbage and carrot
  • 80g red cabbage, washed and thinly sliced
  • 1 carrot, peeled and thinly sliced
  • ½ cup vinegar
  • ⅓ cup water
  • to taste salt
Pakoras
  • ½ tsp cumin
  • ½ tsp paprika
  • ½ tsp chilli powder
  • ½ tsp garam masala
  • ¼ cup besan flour
  • 1 carrot, peeled and grated
  • 1 potato, peeled and grated
  • ½ cup watercress, chopped
  • 1 onion, peeled and grated
  • 20g coriander, chopped
  • Salt to taste
  • 2 Tbsp water
Creamy lemon garlic sauce
  • 2 garlic cloves, peeled and finely chopped
  • 2 Tbsp butter
  • Salt and pepper to taste
  • 1 lemon, juiced
  • 100ml cream
Green watercress chutney sauce
  • 2 garlic cloves, peeled
  • Salt to taste
  • Water to adjust consistency
  • 1 cup watercress
  • 20g coriander
  • 10g mint
  • 1 chilli

This recipe was created by a contestant on Three's MasterChef New Zealand, some ingredients and tools may not be available at your local New World.

Method

Pickled cabbage and carrot method
  1. Slice cabbage and carrot as thinly as possible. Remove any thicker pieces of cabbage.
  2. Mix vinegar with water in a pot, with sugar and salt to taste.
  3. Place sliced vegetables into vinegar solution and set aside.  
Pakoras method 
  1. Place grated carrot, potato and onion into a bowl. 
  2. Add watercress and coriander to the vegetables and season well. 
  3. Mix spices, water and besan flour through until a dough is formed. 
  4. In a shallow fry pan add some neutral oil to heat up.  
  5. Fry a piece of the mixture to taste. Adjust seasoning. 
  6. Spoon mixture into the hot oil and fry each piece until golden brown. 
  7. Once crispy, take out and sprinkle with a little more salt.  
  8. Keep warm to serve. 
Fish method 
  1. Fillet, skin and debone fish.  
  2. Season fillet with salt, pepper, paprika and cumin powder.  
  3. Heat a medium pan with oil and carefully lay fish in the pan to start cooking. 
  4. Cook for 2-3mins on each side, then take out of the pan to rest. 
  5. Use the same pan to make the lemon garlic sauce.  
Crispy skin 
  1. In a pan, heat enough oil to cover the base. 
  2. Place fish skin in the pan and fry until crispy. 
  3. Strain and dry on a paper towel. Season and set aside.  
Creamy lemon garlic sauce method 
  1. Using the pan you have just cooked your fish in, melt butter in it and add garlic. 
  2. Cook over a medium heat until the garlic has lightly browned. 
  3. Add cream and continuously whisk your mixture to avoid any lumps or separation.  
  4. Take off the heat, add lemon juice and season to taste. Whisk well.  
  5. Serve sauce warm 
Green watercress chutney sauce method  
  1. Add ingredients into a food processor. Blend until desired consistency.  
  2. Taste for seasoning and acidity, if too acidic, add more greens and little water.