COOKING OF FISH

Chronicle (Levin), 16 October 1946, Page 7

COOKING OF FISH

(Contributed by the Sarah Anne Rhodes Fellowiship in Home Science.) In the early .days: "the.Maoris depended on iish to play an important part in their diet. In the art of catching fish they were guided largely by the advice given them by their tohungas or priests. Special days of.the. month were most suitable, and special incantations were prepared for reciting. Certain rites were observed. They recognised a definite season for certain iish and resented any intrusion at otlier times. On the hapulca or moki fishing grounds no one must carry "food" of any kind, or even speak of food, Tlie fish must be carefully haiidled to prevent touching the anchor or any iron substance, nor must it be cooked in any iron vessel, lest the other moki, in their disgust, leave tlie grounds for more secluded sports where the rules are not1 so harshly broken. , Eor the Maori tlipre seemed to have been a definite scale of values for fish. The top 011 the list' being hapuka or groper, then the moki, warehou, the mullet, schnapper and tarakihi. Their ways of coOking fish were liniited. Eor a picnic meal they might ' ' grill ' ' fish, • by putting flat stones in a fire, making them quite hot aud then putting the -fish, skin downwards, on the stones. Pairly thin steaks such as small schnapper or tarakihi were used, while the small bits were "toasted" over the coala But by far the most common method used was the hangi or Maori oven. For this a liole is dug two feet deep with varying diameter. In this a iire of good burning wood, for instauce, manuka, is made, stones of the size of one's fist being laid 011 the top. When tlie wood has been entirely consumed and the stones are almost red hot, any unburnt embers are removed. The light ashes are brushed off with a small brush of manuka dipped in water, and the hot stoues are then packed into a'saucer shape. around which a wreath of fern is usualy piaced. lf kumeras or poiatoes are rcquired they are now poured in. The fish is laid 011 the top and water dashed on. This is immediately converted into steam. The food is quickly covered by a clean C'lotli. Over this damp mats or clcan sacking is piaced, then earth is hcaped over the top to prevent any loss of heat or steam. The hangi is then left for atout an hour then- the coverings are carefully -removed aud the food is ready. Fish was also cooked iu a kopaki. This was done by wrapping the fish in n covering of leaves, such as puha, and then placing it in the hangi. The leaves would give a flavour to the fish and they could even be eaten with them. Today in New Zealand we seem to ; have even less variety in' our service of .fisli, frying and boiling are the two inethods used. Here are some suggestions which will help to introduce a new appearance or flavour to our next fisli meal: — Kussian FisL Pie Prepare a thick white sauce, using 1 tablespoon of flo.pr, i tablespoon of butter, and I cup of. fish stoek and milk combined. Season well. , Add a small quantity of flaked fish, or if shell fish is used chop finely? ' Roll out pastry (approx. Ub.) to ^unch thickness and cut into large squares 6 x 7 inclies. Put a spoGnful of 'the1 fish -mixture in the centre of each square. Damp each point of the pastry and fold over to the eentre, pressing the • .pbdnts only together over:the Ce'ntr6;of tlie filling. Put a small leaf over the points: an^l brush with a beaten egg aiid milk. Cook in a hot oven about 20 minutes. Serve hot. Sliced cucumber, wlien in season, is very tasty with Russian fish pie. Fish Souffle Make a thick wliite sauce (about 1 pint). Add to it the beaten yolks of three eggs, and some flaked fish or chopped fish. Season well. Fold lightly ' iu to a well greased pie-dish. The souffle may be steamcd 45 minutes or baked 30 - minutes. It must be served directlv. it is cooked. Egg or other suitable sauce' may be served with it. Soused Fish Prepare fish for serviug. Place in a easserole or fire-proof dish. Add 1 minced onion, a little lemon rind and spices (thyme, bay leaves, peppercorns and mixed spices). Covwr with equal quantities of vinegar and water. Cook under cover in a slow oven two or three h0UrS* „ • , ™ ^ 1 Curned Fish Salt 11b. of fish for a few hours to niake it firm. Cut tlie fish into neal squares and fry for five minutes. Ery 2 onions and 1 schallot in a stew pan witli a piece of butter the size of a walnut, until tendcr. Add 1 dessertspoon of curry powder, 3 or 4 mashed potatoes, and 1 pint of stock. Siiunier for a few minutes. Add the fish, draw to the side of the fire, and siimuer gently for f hour. AVhen ready to serve add 1 tablespoon of lemon juice. When available the fish shouid be garnished with rice, which has been boiled in plenty of salted water' until tender, then drained and dried in frout of the fire. Material obtained from "New Zealand Fish and Other Sea Foods, " by M. A. BlaCltinore.