Sachie Nomura is part of the award winning chef line-up showcasing at this year's Auckland Seafood Festival. Sachie brought to life classic Kiwi seafood dishes with a distinctly Asian twist, including Asian fish pie and freshly shucked 'Asianified' oysters. For those that missed out, she's shared her recipes below.
Sachie’s Thai fish pie
I first tasted this fish pie 18 years ago, when my New Zealand homestay grandmother made it for me. I had never seen this dish, or anything similar, in my life before. This Fish Pie is a combination of that fish and a dish called tom ka gai (coconut chicken soup) that I had in Thailand.
Serves 3-4
Mashed potato
800g agria potato, peeled and cut into big cubes
20g unsalted butter
60ml milk
1 lime zest
⅛ tsp white pepper
1 tsp salt
Sauce
2 Tbsp oil
½ shallot, sliced
2 cloves garlic, sliced
1 can coconut milk (425ml)
½ stalk lemongrass (white part)
2 kaffir lime leaves
10 scallops, halved
200g salmon, cut into cubes
200g monkfish or blue cod, cut into cubes
20g fresh coriander, chopped
½ red chilli, chopped
1 tsp cornflour mixed with 2 tsp water
1 Tbsp fish sauce
Green salad and lime wedges, to serve
- Heat oven to 220C.
- Put potatoes into a large pot and cover with water. Bring water to boil, reduce heat to medium high, simmer for 15 minutes or until fully cooked. Drain, add butter, milk, lime zest, white pepper and salt. Mash and mix until smooth. Set aside.
- While you are cooking the potatoes make the sauce. Place the oil in a medium-sized pot over medium-high heat. Add shallot and garlic and sauté for 1-2 minutes. Add coconut milk, lemongrass and kaffir lime and bring to boil. Reduce heat to medium-high and infuse for 4 minutes.
- Add the seafood, coriander, chilli and cornflour/water mix and cook for 1-2 minutes. Season with fish sauce and remove from heat. Don't worry if the seafood is not cooked through, it will finish cooking in the oven.
- Remove lemongrass and kaffir lime from the pot and scoop out all the seafood into an ovenproof dish. Pour over enough sauce to cover the seafood, reserving the rest of the sauce for later use.
- Cover with mashed potato, flatten with the back of spoon and draw lines with a fork.
- Cook in the oven for 30 minutes or until golden brown.
- Serve with green salad and lime wedges. Drizzle extra sauce on the top if you want.
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Pacific oysters with ponzu sauce
I prefer to cook my oysters just a little to taste more of the creaminess of the oysters as well as the texture.
Ponzu sauce
1 Tbsp mirin
60ml soy sauce
40ml vinegar
20 ml lime juice
Pinch of dashi
12 fresh pacific oysters
Shaved ice, tobiko (flying fish roe from fish markets), edible flowers, micro herbs, to garnish
- Bring mirin to the boil in a small pot. Remove from heat and add the soy, vinegar, lime juice and dashi. Set aside.
- Remove oysters from the shell. Wash the shells and place them on top of ice or just on a plate.
- Bring some water to the boil in a medium-sized pot and reduce the heat to simmer. Add oysters and poach them for 30 seconds. Remove the oysters from the hot water and put them back in each shell. Drizzle with ponzu sauce (don't use too much) and add tobiko.
- Garnish with edible flowers and micro herbs if you have them.
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