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" - tosharpen my knowledge.
Ingredients
2
Fish, use mullet (Main)
1 Tbsp
Horopito seasoning
1 cup
Fresh thyme, leave as sprigs & save a few for garnishing
3
Lemons, use 1 for juice and 2 for garnish
1 to drizzle
Extra virgin olive oil
1 to taste
Flaky sea salt
1 to taste
Cracked black pepper
Directions
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.
