Charred Moki With Lemon Kina Butter - Cuisine Magazine - From New Zealand to the World
A whole fish cooked over fire is my favourite way to have fish – you get a beautiful smoky flavour, crispy skin and succulent pieces of fish. I like to use most
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Ingredients
- 1 whole moki, scaled, gutted
- olive oil
- 2 lemons, halved
- LEMON KINA BUTTER
- 8 kina roe
- 150g softened butter
- 1 tablespoon lemon juice
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