Billy Ho’s Flamed Maomao Recipe

SpotX Wild Foods Recipe from Bill Hohepa
Prep:5 minutes Cook:15 minutes Difficulty:1
  • 8 maomao fillets, skinned and boned.
  • ¼ cup brandy or rum.
  • 1 cup cream.
  • Salt and pepper.
  • Plain flour.
  • Salt both sides of each fillet, then lightly flour the fillets.
  • Heat a heavy frying pan until almost smoking hot. .
  • Place each fillet into the pan and lightly brown each side. .
  • Pour the brandy or rum into the pan and flame the fillets.  .
  • When the flames die down, turn the heat to low and add the cream.
  • Simmer for about 12 minutes.
  • The brandy and the cream should combine.
  • Reduce to create a thick sauce. .
  • Serve the fish over a bed of rice.
  • Use the brandy ‘caramel’ in the pan as a topping for the fish. .

Mao Mao
Mao Mao Bill Hohepa described maomao as the muttonbird (sooty shearwater) of the underwater world. Anyone who has tried to strayline down a berley trail over foul ground will appreciate Bill’s sentiments.

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