Spiced Hāpuku with Creamy Coconut Sauce & Pappardelle
Ingredients
720g hāpuku fillets
4 tablespoons Indian spices
400ml coconut milk
200g green beans, cut into bite sized lengths
1 cup baby spinach leaves
¼ cup peas – fresh or frozen
sea salt
cracked pepper
250g pappardelle
TO SERVE
1 lime, cut into wedges
coriander leaves
Method
Cut the hāpuku fillets into chunky bite-sized pieces then sprinkle with 2 tablespoons of Indian spices, making sure to coat all the pieces well. Set aside to marinate.
Heat a large pan to medium heat and pour in the remaining 2 tablespoons of Indian spices and toast. When fragrant, add the coconut cream and stir well to combine.
Add in the marinated hāpuku to the spiced coconut mix and simmer gently for 2-3 minutes until the hāpuku pieces are half cooked.
Add in the green beans, baby spinach leaves, and peas, and season well with salt and pepper. Lower the heat and reduce the sauce till thick and the hāpukuand vegetables are cooked through.
Whilst the coconut spiced sauce is thickening, bring a pot of salted water to the boil and add in the pappardelle. Cook as per packet instructions then drain and set aside
TO SERVE
Divide the pappardelle into bowls, then spoon over the creamy spiced coconut sauce, vegetables, and hāpuku.
Garnish with a squeeze of lime and coriander leaves.
