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
Nutritional Information (Avge Quantity per 100gm)
Energy: 456kJ, Protein 21.0g, Fat, total 2.8g Carbohydrate 0.2g
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