Pan-Seared Hapuku & Sesame Greens

• Meanwhile, halve any thicker stalks of  
baby broccoli lengthways.
• Trim green beans. 
• Cut lemon into wedges.

• In a large frying pan, heat a drizzle of olive oil 
over medium-high heat. 
• Cook baby broccoli and green beans until 
tender, 4-5 minutes.
• Add mixed sesame seeds (see ingredients) and 
cook, tossing, until golden, 2-3 minutes.
• Add the sesame oil and a good squeeze of 
lemon juice. 
• Season to taste with salt and pepper, then 
transfer to a bowl and cover to keep warm. 

• Meanwhile, discard any liquid from hapuku fillet 
packaging. Slice fish in half crossways to get 
1 piece per person.
• Wipe out frying pan, then return to medium-high 
heat with a drizzle of olive oil. Season fish on 
both sides with salt and pepper.
• When oil is hot, cook fish in batches until just 
cooked through, 5-6 minutes each side. Transfer 
to a paper towel-lined plate. 
TIP: White fish is cooked through when the centre 
turns from translucent to white. 
TIP: Add extra oil between batches if needed so the 
fish doesn’t stick to the pan.

• Return frying pan to medium heat with a drizzle 
of olive oil. 
• Cook ginger & lemongrass paste until fragrant, 
1 minute.
• Add coconut milk, soy sauce mix, the brown 
sugar and a pinch of chilli flakes (if using). Cook 
until slightly thickened, 3-4 minutes.
• Return fish to the pan and gently turn to coat. 
Season to taste. 
TIP: Cover the pan with a lid if the paste starts to 
spatter!