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Moki (Whole) KG
Moki (Whole) KG

Moki (Whole) KG

Blue moki, caught all year round, is found throughout mainland waters of New Zealand and is most commonly caught by trawl or set nets off the East Coast from the Bay of Plenty to Kaikoura.


The fish has a grey-blue body with board dark bands across their back and silver-white on their side and belly.  It has large firm scales and the body is deep and compressed.


Flavour and Cooking

Blue Moki has a white flesh and its fillets are firm.  The fillets hold their shape well when cooked and are suitable for most cooking methods including baked, poached, smoked, steamed and fried.  They are an ideal option to use in caseroles and curries.

Minimum quantity: 3.0

Stock available: 96

NZ $9.90/kg

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Nutritional Information (Avge Quantity per 100gm)

Energy: 456kJ, Protein 21.0g, Fat, total 2.8g Carbohydrate 0.2g


Fish and Prawn Panang Curry

Serves 4


1 tbsp Peanut Oil

1½ tbsp Panang curry paste

200 ml coconut cream

1 cup eggplant, cut into large-diced pieces

200 ml coconut milk

30 ml fish sauce

1 tsp dark palm sugar

2 Kaffir lime leaves, finely shredded

400 gms firm white fish (Blue Moki)  

400 gms raw prawns, tails on

½ cup basil leaves

1 long red chilli, thinly sliced


  1. Place a large frying pan on a medium heat and add oil. When hot add curry paste and fry for 2 minutes until fragrant
  2. Add coconut cream, reserving about 1 tablespoon for garnish, and bring to the boil
  3. Add diced eggplant then coconut milk, reduce heat and simmer for 3 minutes
  4. Add fish sauce, palm sugar and Kaffir lime leaves, reserving half a leaf for garnish, simmer for 4 minutes
  5. Add fish and prawns and simmer until the seafood is just cooked. Remove frying pan from heat and add basil leaves
  6. Serve in bowls garnished with a drizzle of reserved coconut cream and a sprinkle of reserved Kaffir lime leaf and sliced red chilli