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Blue Cod with Thai Pāua fritters with lime leaf and caper tartare sauce

plate with cooked fish, fritters and salad

 Gluten Free. Serves 4

This dish is inspired by the Moana New Zealand Blue Cod and Minced Pāua Bundle.

Being able to order sustainably farmed minced pāua is a dream come true. And knowing the blue cod on your plate was caught with care in our pristine waters is also pretty dreamy. 


  • 200 g Moana minced pāua
  • Half a small red onion finely diced
  • Squeeze of lime or lemon juice
  • ¼ c almond meal
  • Large handful fresh coriander, chopped finely
  • 4 lime leaves, stem removed, chopped finely
  • 2 eggs
  • 1-inch fresh lemongrass finely sliced
  • Salt to taste
  • 500 g Moana blue cod
  • ½ c fine yellow cornmeal
  • 1 T smoked paprika
  • Salt to taste
  • 2 T butter
  • 1 T olive oil
  • ½ c good mayonnaise
  • 6 whole limes leaves, stalks removed
  • 3 T capers
  • 3 cloves garlic sliced thinly.
  • 3 T olive oil


Remove any excess moisture from the blue cod with a paper towel and dredge the fillets in a mix of the cornmeal, paprika and salt. Shake of any extra coating and put aside whilst you get everything else ready.


Heat the olive oil in your Ironclad Pan on a medium high heat until the oil is hot.  First fry the lime leaves till they are crunchy like a chip, but still holding their lovely green colour. Drain on a paper towel.

Next fry the capers until they puff up like little flowers. Lovely. Drain them with the lime leaves.

Lastly fry the garlic until it’s brown and crunchy and drain alongside the lime leaf and capers.

This all sounds like a bother but it takes no time at all I promise and the taste and texture is spectacular!

When cool, mix all the garlic, half the capers and crumble half the lime leaves into the mayonnaise and set aside.


Combine the pāua, onion, lemon juice, almond meal, coriander and lime leaves in a bowl. (It doesn’t need to be a big bowl)

In your nutribullet blitz the egg and lemongrass till the lemon grass looks like it has disappeared.

Stir egg mixture into the pāua mixture and season with a tiny bit of salt. The pāua is naturally salty so don’t over do it.

Cast iron pan with fritters and fish in it


Reheat the oil left over from the lime leaf and caper fry up to a medium heat and drop dessert spoons of paua fritter mix into the oil in the shape of little pāua. 

The egg will run a little but don’t worry about this! It will magically disappear when you carefully flip them. Flip after 1 - 2 minute and cook for a further minute. 

Clean the pan. 

***If you have two pans you can have the fish on the go in one as you cook the pāua fritters.

If you only have one pan, cook the pāua fritters first and keep warm on a paper towel in the oven as you fry the fish.

Melt butter and oil on a medium high heat in the pan and fry the blue cod till golden on each side. This won’t take long, you don’t want to overcook this most delicate of fishy delicacies.


Arrange blue cod fillets on warmed plates, followed by the pāua fritters and a big dollop of tartar sauce. Sprinkle with remaining capers, a crumble of lime leaf and some micro greens.

And taste the Aroha

Recipe courtesy of The Ironclad Pan Company