Balinese Bass Recipe

SpotX Wild Foods Recipe from Simon Mullens
Prep:4 hours Cook:10 minutes Difficulty:1
  • 4 large fillets of bass.
  • 300ml cream.
  • ½ onion.
  • 1 cup fresh chives, chopped.
  • 1 cup fresh coriander, chopped.
  • 2 teaspoons lemon zest.
  • ½ cup tomatoes, diced.
  • 50ml white wine.
  • Pinch cayenne pepper.
  • Salt and pepper, to taste.
  • Rice bran oil.
  • Hoisin sauce.
  • Fry the fish and remove from pan.
  • Deglaze pan with wine, pour in cream and reduce by half.
  • Stir in remaining ingredients until warmed through.
  • Be careful not to overheat.
  • Serve fish topped off with Hoisin sauce, to taste.

Hapuku (groper) bass and Bluenose
Hapuku (groper) bass and Bluenose These three popular recreational species are quite often incorrectly lumped together, under the heading ‘hapuku’.
When the angler in your household says he is heading out ‘’puka fishing’ he generally means he is targeting all three species. They all live, as a rule, in water 100 metres-plus deep with bass and bluenose in particular being cellar dwellers.
All three have similar eating qualities. Their flesh is firm and white, and as a group of species they are much sought after in the eating stakes.