1. STEAMED. First place dabs of fat in large pot or covered pan. Then slice enough onions (one for each person) on to the fat, then place fish cut in round fillets (not cut from the backbone) seasoned with plenty of pepper and salt. (This is important, as this fish is practically saltless in taste to the average palate). Add a little cold or lukewarm water to the contents and cover firmly. Steam for about 20–30 minutes on medium heat. (It is better to use a large bottomed saucepan, than a smaller one, so that the pieces of fish all lie evenly on the bottom of the pot or pan. An alternative to this recipe is to use small green baby Kumi-kumi cut up whole (not peeled or seeded), placed on top of the fish, seasoned with curry powder and small dabs of fat. This is very tasty and different.
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Bibliographic details
Te Ao Hou, Winter 1954, Page 62
Word Count
1501. STEAMED. Te Ao Hou, Winter 1954, Page 62
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The Secretary Maori Purposes Fund Board
C/- Te Puni Kokiri
PO Box 3943
WELLINGTON
Phone: (04) 922 6000
Email: MB-RPO-MPF@tpk.govt.nz