Grilled Hapuka

Another glorious taste sensation from our Ocean. The mighty Hapuka is big, juicy and delicate all at the same time. Generally, a deep dweller they can be found in 40 metres or in 400 metres, in or around caves, mounts or wrecks.

The pups I find the tastiest and variously around the 10-15kg weight range but the big buggers can also tip the scales at 100kg. They have a firm white flesh, delicate enough for sashimi or a grill, and versatile enough to be added to heavier dishes like chowders and stews.

For grilling my go to is skin on fillets hot and fast. Hapuka hold a delicious flavour enhancer layer between the skin and the flesh, so use it as part of the cooking process. That, and when done right, the skin is crispy akin to crackling.

Method:

  • Cut your skin on Hapuka fillets into meal size portions and towel dry.
  • Add a good glug of oil that has little flavour and a high smoke point, Avocado oil works well.
  • Get the pan to medium hot and place the skin on fillets skin down into the pan.
  • If the fillet tries to curl as the skin pulls tight hold the portions down with something heavy or your fish slice. Season at this point with your preferred amount of salt and pepper.
  • After 90-120 seconds you will see a nice brown crust on skin and the bottom third of the fillet has turned opaque.
  • Turn the fillet over, remove pan from heat allowing the residual heat to cook the skinless side of the portion.
  • After turning the portion over drop a good size knob of butter into the pan and once melted baste the skin of the fillet. The second side of the portion should only take another 120 seconds to finish cooking.

Plate up onto to warm plate skin side up, add a squeeze of lemon if preferred and serve. Add a little green for garnish or to appease one or other!

Note

  • if you are not using a heavier style pan like stainless steel or cast iron the pan will cool quickly. If you are using a lighter pan like a black steel or a Teflon pan then leave the pan on the heat but drop the heat to low.
  • If you score the skin prior to cooking as you would a good pork roast you will minimise the roll effect of the skin trying to curl the fillet when you first lay the fillet into the hot pan.

Kia a nui te kai!!