Hapuka

Just been given a couple of KG of Hapuka. No idea whats the best way to cook it. Any ideas?

This is lovely.

Pan Fried Hapuka With Garlicky Soy Sauce
1 large hapuka cutlet
5cm knob of ginger, finely shredded
3 garlic cloves, chopped
2 spring onions, cut into 5cm sections and finely shredded lengthwise

for the sauce;
1/2 cup of stock
2 tbs of light soy
1/2 tbs of sugar
1 tbs of Chinese cooking wine
a dash of sesame oil

Prepare the aromatics and mix the sauce ingredients in a bowl.

Fry ginger with a little oil until golden, remove from pan and set aside.

Pan fry the fish in the ginger infused oil for roughly 2 to 3 minutes per side depending on the thickness of the cutlet. Remove from pan and place it in a shallow bowl.

Saute chopped garlic in the same pan for 30 seconds before pouring in the sauce mixture. Bring it to the boil and check for seasonings.

Pour the sauce over the fish and garnish with spring onion and fried ginger.

Wipe the fish clean, don't wash it, roll in flour, dip in beaten egg, roll in breadcrumbs, I use Panko, heat a mix of butter and oil and fry fish. delish with salad squeeze over lemon juice.

Thanks. Big thick fillets. Haven't had it before and wasn't sure of the best way to do it.

Flour (seasoned) it and pan-fry it in oil and butter. Hapuka has so much flavour it's a shame to ruin it with anything else.

Agreed but love it without the flour, just as it is.

Posted the recipe above as got spoilt with so much Hapuka in the past and that recipe gave that extra nice touch to this great fish.