Kawakawa Tamure with Pesto


  • 1x large Tamure
  • Flour
  • Salt & pepper
  • Kawakawa leaves chopped
  • Olive oil
  • Butter
  • ½ lemon
  • Pesto
  • Large bunch of basil
  • ¼ cup of Roasted cashew nuts (keep some for garnishing)
  • 1x lemon
  • Salad
  • Red and Yellow Capsicum
  • Mixture of salad leaves
  • 3x garlic cloves
  • Several kawakawa leaves
  • 1x Lemon
  • 1 egg yolk
  • 1 Tablespoon of Dijon Mustard
  • ¼ cup Olive oil


  1. Scale and clean fish. Cut fillets off each side and leave skin on, Cut into large portions.
  2. Place basil into a mortar and pound, Add cashew nuts and continue to pound until a paste.
  3. Squeeze lemon juice into the paste and olive oil and stir until mixed, Place in a small serving bowl.
  4. Slice capsicum into long strips, and add to salad leaves.
  5. Place garlic cloves on a chopping board and drizzle over olive oil. Cut finely and place in a small bowl.
  6. Roll and cut the green leaf and chop finely, add to the garlic, Squeeze over half a lemon.
  7. Separate egg yolk and place the yolk in the bowl, along with Dijon mustard and olive oil.
  8. Whisk until thick and creamy. Drizzle over salad and mix.
  9. Salt and pepper Tamure. Coat well in flour.
  10. Add olive oil and butter to a hot pan.
  11. Add Tamure skin side down and lather a generous spoonful of pesto on top. Squeeze lemon juice over the fish and cook until crisp.
  12. Turn Tamure over and repeat.

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