Gran Reid's Barbecue Porae Patties

SpotX Wild Foods Recipe from Dorothy Reid
Prep:10 minutes Cook:10 minutes Difficulty:2

Ingrediants:

300 grams skinned and boned porae fillets.
1 tablespoon oil.
1 small onion.
2 tablspoons of sundried tomato pesto.
½ cup pitted olives.
1 cup fresh breadcrumbs.
½ cup of chopped parsley.

Directions:

Process chopped onion with pesto and olives in food processor.
Add chopped fish and pulse just enough to give a chunky consistency.
Add breadcrumbs and parsley and process just enough to combine.
Shape into round or long patties. .
Cook patties in a little oil on both sides until fish is cooked.
Serve with salad greens, tomatoes and bread of choice.
Makes five patties.

Porae Recipes

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Gran Reid's Barbecue Porae Patties

Porae
Porae While porae are not the most sought-after fish, they have a white, moist flesh that has good Omega 3 levels and is suited to most cooking methods. They are closely related to tarakihi and moki.
Porae like the warmer climes and are generally found from the Bay of Plenty northwards. They are more prolific on the east coast than the west. Porae feed along weed lines and over foul ground close to sandy bottoms, where they forage for food down to 60 metres or so.
Their main diet is crabs and other invertebrates. They are an inquisitive fish. A common practice among spear fishers is to grab a handful of sand off the bottom before heading for the surface for another breath. On diving back down again they will quite often encounter a porae fossicking in the scoop mark looking for its dinner.
For the sport fisher they are a worthy opponent: they grow to quite a good size and more than one angler, seeing them coming up on the end of their line, initially thinks he has caught a good snapper.
Porae are filleted in the same way you would a snapper, although the flesh is not quite as white or firm.