Al Brown can be counted on to find and share great New Zealand cuisine. In Go Fish Al combines his two great passions – cooking and fishing – and brings us more than 100 exceptional fish and shellfish recipes. Covering crustaceans, shellfish and fin fish of many varieties, Go Fish is the ultimate guide to sourcing and cooking fish.

Showing passion and respect for our cuisine and delivering it with uncomplicated excellence, Al's recipes are all about simplicity, yet sophistication, character and sometimes an element of surprise.

Stunningly photographed by Kieran Scott, Go Fish is the must-have cookbook for every New Zealand household. It takes us back to the simple days when a great meal could be had simply by casting your line from the dinghy. It's about getting back to the fundamentals of life – of enjoying the environment around us and making the most of what we have.
Al Brown has loved fishing since he was young, from days fishing with his dad in the holidays, and he still loves nothing better than fishing with his mates or his kids.

Al is the acclaimed Wellington chef and co-owner of Logan Brown – one of New Zealand's top restaurants. He's one of the presenters of award-winning TV show ‘Hunger for the Wild’ and author of the successful cookbook of the same name. As a culinary ambassador for New Zealand Trade & Enterprise since 2003 he also helps to promote New Zealand cuisine overseas.

SAMPLE RECIPE

Fresh Kahawai with Chargrilled Zucchini, Beetroot & Black Olive Vinaigrette (pictured left)
Serves 6 as a main course

Fresh kahawai, iki'd and bled immediately upon capture, is perfect for this dish. It has a great taste and the medium-textured flesh works well with the biggish flavours. With the natural sweetness of beetroot, coupled with the saltiness of the black olive vinaigrette, there's plenty going on here. I also love the combination of warm fish served on the cool, slightly sharp salad.
Step 1: To Prepare the Beetroot
1kg beetroot, skin on
1/3 cup sugar
1/3 cup malt vinegar

Step 2: Black Olive Vinaigrette
2 tablespoons balsamic vinegar
2 tablespoons finely diced shallots
1 1/2 tablespoons sugar
150ml olive oil
1/2 cup good-quality black olives, stones removed and cut into slivers
1/4 cup finely chopped fresh mint
freshly ground black pepper

Step 3: Chargrilled Zucchini
6 small to medium zucchini
olive oil for grilling
salt and freshly ground black pepper to taste

Step 4: To Cook and Serve
6 × 150g fresh kahawai fillets
salt and freshly ground black pepper

Step 1: To Prepare the Beetroot
In a suitable saucepan, place the beetroot, sugar and vinegar. Cover with cold water and place on high heat. Bring up to the boil, reduce the heat to a simmer and cook until soft through the centre (about 1 hour).
Once cooked, run under cold water for a minute or so, then peel off the skin. Refrigerate until required.

Step 2: Black Olive Vinaigrette
In a medium bowl, place the vinegar, shallots and sugar. Whisk together, then slowly drizzle in the olive oil while whisking until incorporated. Fold in the black olives and mint, and season with a good couple of grinds of black pepper. Refrigerate until serving.

Step 3: Chargrilled Zucchini
Heat the chargrill (or a griddle top or skillet). Slice the zucchini on an angle into rounds about 1cm thick. Place in a bowl and toss with a little olive oil and salt and pepper.
Cook on a hot chargrill for a couple of minutes on each side until golden and slightly charred. Remove and cool to room temperature.

Step 4: To Cook and Serve
Heat the flat top of the barbecue or place a skillet or frying pan on medium-high heat. Season the kahawai and cook until golden on each side and just cooked through.
While the fish is cooking, slice the beetroot into 5mm-thick rounds. Place on a platter if serving family style or put 4–5 rounds on each serving plate.
Carefully place the chargrilled zucchini in a large bowl, then spoon some of the olive vinaigrette over and toss to coat. Place this on the beetroot, then top with the kahawai. Drizzle a little more vinaigrette over the fish and serve pronto.

Author Biography

Al Brown, celebrity chef and owner of Wellington restaurant Logan Brown, is also co-star of hugely successful TV show ‘Hunger for the Wild’.