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Hunger for the Wild


Kina, crayfish and paua risotto with tempura butter fish

Serves 8. Main course.

Step 1.    Kina, crayfish and paua risotto


35gms butter
1/2 cup celery (finely diced)
1/2 cup shallots or onion (finely diced)

1/2 cup white wine
1/2 - 1 cup kina roe

800gms arborio rice
1.5 - 2 Ltr crayfish or fish stock (chicken stock works well too)

3 x whole paua (bashed / tenderized)
1 or 2 crayfish (meat picked from the shell and cut into chunks)

1.5 Tbl fresh tarragon (finely chopped)
2 Tbl fresh parsley (finely chopped)
1/2 cup cream
Knob butter

Salt and pepper
Squeeze lemon juice to taste


Take a medium to large saucepan, and place on medium to low heat. Add the first amount of butter, with the celery and shallots. Sweat, stirring occasionally with a wooden spoon.

Now add the white wine and reduce by half. Next add the kina roe and continue to stir as the roe melts into the liquid.

Add the rice and stir to coat the grains. Now slowly start adding the stock and as the rice absorbs the liquid and thickens keep adding stock one ladle at a time.

Keep stirring continuously.

While the risotto is cooking, heat up a sauté pan or skillet.  Take the whole paua, season with salt and pepper and cook for a couple of minutes on either side. Remove and cool slightly before cutting into bite size pieces.

As the risotto reaches its correct texture (each grain should still have a small amount of resistance as you bite through... 15 - 20 minutes) fold in the paua and crayfish pieces followed closely by the fresh herbs, cream, and butter.

Check the seasoning and adjust accordingly using salt and pepper, plus lemon juice.

Step 2.     Tempura Butter Fish


1 Ltr cooking oil

- 2 cups tempura flour
Cold water

- 1 Kg butter fish fillets (cut into thickish strips)


Pour the oil into a high sided saucepan. Bring up to high heat. If it's smoking it's too hot!

While the oil is heating up, make the tempura batter by whisking the tempura flour and water into a smooth and quite thin batter.

To cook, dip the butter fish fillets into the batter then carefully add to the oil, one piece at a time.

Depending how large your pieces of fish are will determine the cooking time. Approximately 2 - 3 minutes.

Continue to batch cook, and keep the cooked pieces in a warm possie until serving.

Step 3 . Cooking and Serving


Kina, Crayfish and Paua Risotto
Tempura Butter Fish
Lemon Wedges


In hot bowl plates serve out generous portions of the risotto, top with the tempura butter fish and add a lemon wedge on the side. A fresh watercress salad served on the side is a perfect accompaniment.