Celebrity chef Tom Kime is onboard Sealord's FV Otakou in New Zealand's Cook Strait. As well as seeing at first hand the sustainable fishing methods that have earned Marine Stewardship Council certification, he heads down to the cramped galley to cook some delicious fresh hoki dishes for a very hungry crew. On the menu are NZ hoki with Salsa Romesco, baked with Thyme, Leeks and Saffron, in a Chilean Fish stew and as a tangy ceviche.
If you would like the recipes go to www.sealord.com.au
If you would like the recipes go to www.sealord.com.au
