Author of Kiwi Food Culture – flavours from around New Zealand, published by Bateman Publishing.
I learnt how to make this dish while on a fishing and hunting trip in Fiordland. It really accentuates the taste of paua. It’s a modified version of a simpler original recipe featuring just garlic and ginger, which is also delicious.
Cook’s tip: to tenderise paua, wrap in a tea towel and give three or four solid whacks with a rolling pin on each side.
- peanut oil
- 2 whole medium-sized paua, cleaned and tenderised
- 4 cloves garlic, minced
- 3 teaspoons minced fresh ginger
- pinch of dried chilli flakes (optional)
- 2 spring onions, finely chopped
- 2 teaspoons sesame oil
- 1 tablespoon light soy sauce
- 1 tablespoon lime or lemon juice
Heat a little peanut oil in a wok until very hot. Sear the paua on both sides for about 3 minutes. Remove from the pan and rest for a few minutes before slicing thinly. Heat a little more oil in the wok and stir-fry garlic, ginger, and chilli very quickly and without browning the garlic. Add the paua and spring onions, toss together and finally add sesame oil, soy sauce and lime juice. Toss quickly again and serve.
Stephen Morris’ wine notes
Te Mata ZARA Viognier 2010, Hawkes Bay
Rich palate weight but dry! Appetising. Classic aromas of apricot and ginger but with a salt tang. Mineral driven. This isn’t a fruit sweet wine. It has an almost contradictory dry perfume.
Misha’s Vineyard Gewurztraminer 2010, Central Otago.
A fine dry minerality to this as well. There are soft florals on the nose, but a great palate weight and texture to help it glide through the mouth.