Recipes
Blue cod, sweet corn, broad beans curried broth
30 minutes
Preparation time
45 minutes
Cooking time
4 serves
Serves
Ingredients
4 Blue Cod fillets, boned and skin removed
300g fresh broad bean kernels
200g fresh baby corn cut in half, lengthways
Curried broth
50g butter
30ml neutral cooking oil
1 litre chicken stock
2 shallots, chopped
3 garlic cloves, chopped
½ green chilli
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp asafoetida
15g fresh turmeric, peeled and thinly sliced
4 ripe medium tomatoes, cut into quarters
2 tbsp tamarind paste (choose a sweet tasting brand)
1 tbsp palm sugar
2 tbsp mustard seeds
2 tbsp lime juice
½ cup fresh coriander leaves, chopped
½ cup fresh curry leaves
120g of spinach leaves, stalks removed and torn into large strips
Salt to taste
Method
Curried broth
- Place a large saucepan on medium-high heat, induction setting 7. Add butter, oil, shallots, garlic and chilli and sweat for 3-4 minutes, or until fragrant.
- Add the ground spices, fresh turmeric and tomatoes and cook, stirring for another 3 minutes.
- Add tamarind paste, palm sugar and stock and bring to boil on high heat, induction setting 9 then reduce induction setting to 6 and simmer for 30 minutes.
- Strain through a sieve into another saucepan and set induction to the Keep Warm setting.
- Steam broad beans and corn in a perforated steam container at 100°C for 2 minutes, then quickly shell the broad beans and add to the broth.
- In a sauté pan set on medium-high heat, induction setting 7, toast the mustard seeds until they start to pop and add to the broth with the curry leaves.
Blue cod
- Season fish lightly with salt and place in an unperforated steam container lined with baking paper.
- Place in the steam oven and Steam at 85°C for 8-10 minutes, depending on thickness.
To serve
- Bring broth to a quick boil on high heat, induction setting 9. Remove from heat as soon as it boils and add coriander leaves, spinach and lime juice and season with salt.
- Place fish into serving bowl and spoon broth and vegetables on top.
Applicance Functions
Michael Meredith
Michael Meredith is an acclaimed chef and restaurateur based in New Zealand. Born in Samoa, his earliest food memories are of his mother's pancake stall at a local market in Apia. His latest restaurant, Metita, which opened in late 2023, is a tribute to his late mother and is located in Auckland's SkyCity precinct. The menu at Metita offers a contemporary take on Polynesian and Pacific cuisine, inspired by his childhood.
Throughout his career, Michael has been recognized for his inventive use of local and seasonal ingredients. He was the founding chef of The Grove in 2004, and later opened his own multi-award-winning restaurant, Merediths, which operated for a decade. He is also the owner of the Auckland eatery Mr Morris.
Beyond his restaurants, Meredith has been involved in charitable projects. He was a co-founder of Eat My Lunch, a social enterprise that helps provide lunches to underprivileged children in New Zealand. He also lends his culinary skills to other causes, such as raising money for the Starship Children's Hospital.