Fresh Rāwaru, Rengakura Huamata and kūmara mash

This is the perfect kai to welcome in the warm months of spring. Kūmara makes a warm, creamy mash, perfect for nestling a crispy fillet of rāwaru (blue cod) or other white fish of your choosing. The rengakura (beetroot) packs a punch, with a vibrant salad to cut through the buttery main. It’s a bit fancy, but what better way to celebrate the end of winter?  

Serves 2

Ingredients:

• White vinegar 

• 1 tsp of sugar 

• ½ rengakura, finely sliced 

• ½ bag of mesclun greens 

• 1 red onion, sliced  

• Chopped cucumber, carrots, whatever’s in your fridge.  

• Vingerette  

• 1-2 fillets of white fish per person 

• Several tsps. of butter (it’s a vibe) 

• 1 kūmara, 1 potato (and just whatever other root veggies need using up, like pumpkin or carrots) 

• 5 garlic cloves  

• Lemon to serve 

• Optional: toasted nuts or seeds 

Method:

Huamata (Salad)  

• Place the sliced rengakura and red onion into a small bowl, separately. Cover with half water, half white vinegar and sugar. Leave for 20 minutes in fridge.  

• Drain water/vinegar and boom, you’ve got yourself some pickled veggies!  

• Toss with mesclun and other salad ingredients, along with vinaigrette. Top with optional toasted seeds or nuts.  

• If you don’t have vinaigrette, it’s basically a mix oil, vinegar and acid. You can make your own easily, we like using olive oil, pesto and vinegar, or chilli oil, lemon juice and mustard.  

Kūmara mash 

• Roast vegetables at 180 degrees for about 30 minutes. Just shove them in the oven, don’t worry about oil or seasoning, that comes later. 

• Once done, peel the veg out of their skin and place in a bowl. For kūmara or potatoes, feel free to leave skins on. 

• Smash veggies with fork, gradually adding in teaspoons of butter to help bind. Stop when at a nice, creamy thick mash consistency. Season to taste with S+P.  

Rāwaru/White Fish  

• Dry fish using paper towel before cooking.  

• Place in a saucepan with oil/butter over medium high heat.  

• Cook the fillets for 2-3 minutes on one side. Bast the top with the hot oil/butter until cooked through.  

• Serve on top of mash, enjoy!