Curly Wurlies with Pea Puree (fish)

11:30 am on 5 June 2012

Incredibly easy, this is a great dish to get your kids to help you make, or make themselves. You’ll need to use a Japanese turning machine to slice the potatoes that finely; you can find them in most Asian food stores. You can make these on the barbecue, too.

(Serves 4)


Curly Wurlies

  • 720g snapper fillets, cut into 12 x 60g strips
  • 4 potatoes, peeled and cut into strings on a Japanese turning machine or citrus peeler
  • canola oil for spraying

Pea Puree

  • 1 cup frozen peas
  • white pepper to taste


Curly Wurlies

Preheat oven to 180°C.

Wrap strips of fish in potato strings, then spray wrapped fish with canola oil. Place in a baking dish.

Bake for 3 minutes on each side.

Pea Puree

Boil peas until just cooked. Drain, cool immediately and process in a food processor until puréed. Season with pepper.

Thread a skewer through the curly wurlies and serve with the pea purée.

Stephen Morris’s wine match

Sauvignon Blanc, but with some weight rather than just green fresh zest.

Charles Wiffen 2010 Sauvignon Blanc – Marlborough. Lemon zest. Some texture that lifts it above green juice. Nettle-y. My original tasting note said “fish wine. Preferably snapper.”

The 3rd Man 2011 Sauvignon Blanc – Canterbury. Fresh zest but with smoke. Gooseberry. Dry not harsh. Has some weight and significance due to old oak barrel ferments, but the oak doesn’t dominate. Good concentration of flavours.

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