Matariki Snapper with Horopito & Lemon Butter

• Main Ingredient: Snapper
• Prep Time: 10-15 mins
• Cook Time: 5 mins
• Serves: 4
• Recipe by: Ironclad Co.

TĀMURE O TE TAU HOU
Snapper with horopito and lemon butter

Matariki, the Māori New Year, is a time of reflection, renewal, and celebration of the harvest. Traditionally, this period marks the rising of the Pleiades star cluster. It heralds the start of the new year in the Māori lunar calendar. 

This snapper recipe not only celebrates local ingredients but also emphasises the connection to Aotearoa’s rich maritime culture. Snapper is a prized fish in Māori cuisine, often associated with communal meals and family gatherings. Cooking over an open fire symbolises the warmth of family and community, which is central to Matariki festivities. 

Incorporating native herbs like horopito and kawakawa not only enhances the flavour, but it also pays homage to the traditional Māori practices of using local flora in cooking. Furthermore, this dish embodies the essence of Matariki – a celebration of new beginnings, sharing, and the bounty of the land and sea.

Naomi Porter, Ngāti Tūwharetoa, Te Whānau a Apanui, Te Arawa, is a rising culinary talent from Aotearoa, known for her vibrant personality and passion for Māori cuisine. She gained national attention on MasterChef New Zealand. Naomi shares her culinary creations and cultural insights through her social media platform, Tangata Kitchen, where she combines traditional flavors with contemporary flair.

“Kia ora tātou kō Naomi Grace tōku ingoa.  To me, matāriki is a time to reflect and remember loved ones who have passed, celebrate the present, and plan for the future of my whānau. My star is Matāriki, the mother star of the cluster, who represents reflection, hope, gathering, and our connection to the environment.

The dish I have chosen is one of simplicity, and to me, it reminds me of my sister, Taryn. I remember we would gather at mums. I would always, without hesitation, end up cooking. My sissy-boo sat there and waited for the delicious kai. Taryn was a beautiful soul with a bit of spice to her step, sway in her stride, and a laugh so infectious you heard her before seeing her. Moreover, the smell of kai always reminds me of the whānau hākari we would have at mum’s.

Gathering people is something she has taught me, and that is now part of my tikanga. Tāmure is lightly dusted in flour and goes straight into a hot pan with horopito, kawakawa, and lemon butter. For me, it is the winner. Cooking is a time of reflection. I hope that anyone else going through mental health struggles finds the courage to raise their voice. In future years, I’ll be sharing the Hautapu ceremony with my kids. I hope that they carry on the tradition of this beautiful time that celebrates Matāriki. Ngā mihi o te tau hou māori and Mānawatia a Matāriki”

— Naomi Porter

METHOD:

1. Rinse the snapper fillets under cold water and pat them dry with paper towels.
2. Lightly dust both sides of the fillets with flour, shaking off any excess.
3. Set up your open fire or grill, ensuring it’s at a medium heat. Place the cast-iron pan over the fire to preheat.
4. Once the pan is hot, add the butter and allow it to melt, coating the bottom of the pan.
5. Carefully place the snapper fillets in the pan, skin side down (if the skin is on). Fry for about 3  minutes, or until golden brown and crispy.
6. Flip the fillets using tongs, and cook for an additional 2 minutes until cooked through and flaky.
7. As the fillets cook, sprinkle salt, horopito, and chopped kawakawa over the top.
8. Squeeze fresh lemon juice over the fillets just before serving.
9. Carefully remove the fillets from the pan and place them on a serving platter. Drizzle with extra lemon juice if desired. Garnish with additional kawakawa leaves for a fresh touch.
10. Enjoy!