The Complete NZ Seafood Cookbook is not just a collection of tasty recipes, it is also your go-to book for all things seafood and includes expert advice on: catching, handling, purchasing and storing fish; preparing fish at home, including scaling, gutting, filleting, boning and skinning, as well as cleaning and preparing shellfish; cooking seafood, including pan-frying, barbecuing, steaming, poaching and baking; and how to choose the ideal seafood option for a meal.

From smoked fish pie and whitebait fritters to fish burgers, gumbo and paella, all of your favourite seafood dishes are here in this cookbook – along with some fresh ideas to try. Packed with more than 250 tried-and-true recipes, covering everything from everyday meals to special events, this is the only seafood cookbook you'll ever need.

SAMPLE RECIPE
Prawn and papaya salad with lemongrass dressing (pictured)

Summer on a plate! Remember when you dress the salad that everything should be coated, but there shouldn’t be a puddle of liquid at the bottom of the bowl. Over-dressing ruins any good salad.

Ingredients
24 large raw prawns, shelled
Zest and juice of 1 lime
2 cloves garlic, crushed
1cm fresh ginger, grated
1 firm papaya, diced
1⁄4 iceberg lettuce, shredded
1 cup bean sprouts
2 tbsp chopped fresh mint
2 tbsp chopped fresh coriander
Lemongrass dressing
Juice of 2 limes
1 tbsp fish sauce
1 tsp grated dark palm sugar
1 tbsp pickled ginger, shredded
2 tbsp sweet chilli sauce
5cm stalk lemongrass, finely chopped
2 tbsp peanut oil
Salt and freshly ground pepper
1⁄4 cup cashew nuts, roasted and chopped, for garnish

Place prawns in a bowl with lime zest and juice. Add garlic and ginger and marinate for 5 minutes.
In another bowl, mix together papaya, lettuce, bean sprouts, mint and coriander. Set aside.
To make lemongrass dressing, place second measure of lime juice in a jug. Mix in fish sauce and palm sugar until the palm sugar dissolves. Add pickled ginger, sweet chilli sauce and lemongrass. Set aside.
Heat peanut oil in a pan over medium–high heat. Shake excess liquid off prawns (reserving marinade), then add to pan. Sauté until bright orange/pink and season
to taste. Pour over marinade and cook for 30 seconds. Remove from heat.
Toss dressing through salad – always do this just before serving to make sure the salad stays crisp. You may not need all of the dressing.
To serve, arrange salad on each plate in a high heap, garnish with 6 prawns and drizzle over pan juices. Garnish with chopped cashew nuts.

Author Biography

The recipes included in this book have been contributed by six talented and much respected Auckland Seafood School chefs: John Campbell, Colin Doyle, Mark Dronjak, Marco Edwardes, Petra New and Steve Roberts. The Auckland Seafood School was first opened by Sanford Limited in 2004 to encourage the incorporation of fish into everyday meals, making use of the variety of species available in New Zealand waters and at your local fish market. Located at the Auckland Fish Market, the cooking classes showcase New Zealand's array of seafood in a fun and social environment. Visit www.afm.co.nz for more information.