Recipes from TV advertisements about New Zealand fishing rules

You may have seen one of our television advertisements supporting the use of the NZ Fishing Rules app. Here are the tasty kaimoana recipes that featured in the advertisements.

Fishing rules TV campaign

We're encouraging recreational fishers to download the NZ Fishing Rules app. It has all the rules you must follow. You should check the rules every time before you go fishing.

Media release about the fishing rules campaign

Recipes used in the ads

Our television advertisements on Māori TV in 2021 highlighted the importance of following the rules. The ads featured some recipes created by Hera Te Kurapa and Pio Terei.

Blue cheese and blue cod fritters

Crayfish salad

Creamed pāua and fried bread pockets

Snapper ceviche

Hera and Pio sitting at the table with Blue Cod fritters

Blue cheese and blue cod fritters

Ingredients (30 fritters)

  • 3 blue cod, filleted
  • 4 tbsp self-raising flour
  • 2 eggs
  • 1-2 tbsp of milk
  • 1/2 spring onion to taste
  • a small block of blue cheese crumbled
  • 1-2 tbsp chilli flakes
  • 1/2 red capsicum finely diced
  • Salt and pepper to taste
  • Chopped coriander to taste


Break the eggs into a bowl.

Add self-raising flour and milk, mix well to blend (do not over-mix as this will make the mixture tough).

Add more milk if batter is too thick.

Chop the fish into small cubes; add to the batter.

Crumble blue cheese, leave some for garnish; add to batter.

Finely dice capsicum and spring onion; add to batter.

Add chilli flakes, and salt and pepper to taste.

Heat a non-stick frying pan and spray lightly with oil spray (away from flame).

When the pan is hot, add tablespoons of the mixture to the pan.

Cook until bubbles appear on the surface of the fritter.

Turn and cook the other side.

Control heat so that the fritter cooks throughout while staying golden brown on the outside.

Garnish with crumbled blue cheese and serve with a fresh green salad.


Crayfish salad

Ingredients (10 servings)

  • 4 cloves of garlic
  • 2 chopped cooked crayfish
  • 100g butter
  • 10 cherry tomatoes
  • 1/2 diced red onion
  • 1 packet fresh egg spaghetti pasta
  • 1 medium container of pesto
  • Parmesan shavings
  • Pine nuts/cashews
  • 1/2 cup sundried tomato
  • 1 packet rocket salad leaves
  • Olives 
  • Capers
  • Pomegranate to decorate
  • Juice of 1 lemon (to drizzle over the cooked crayfish)


Boil egg pasta until they are cooked to your liking.

Add pesto and mix through.

Add all chopped vegetables including olives/capers.

Add remaining pine nuts.

Add rocket leaves last and mix all together.

In a fry pan add butter, garlic, and chopped cooked crayfish.

Salt and pepper to taste.

Squeeze half a lemon at the end.

Remove from heat add to salad.

Garnish with pomegranate seeds.


Creamed pāua and fried bread pockets

Ingredients (10 servings)

Creamed pāua

  • 1/2 diced brown onion
  • 25g butter
  • 10 pāua
  • 250ml cream
  • 3 tbsp plain flour
  • Salt and pepper to taste

Fried bread

  • 2 sachets or 2 tablespoons active yeast
  • 1 tablespoon brown sugar
  • 3-4 cups plain flour 
  • Oil
  • 2 cups warm water


Creamed pāua

Add butter and chopped brown onion to hot frying pan.

Cook until translucent.

Add sliced pāua and cook for 5 minutes.

Sprinkle flour over pāua and keep stirring.

Add cream or coconut cream and allow to thicken.

Add salt and pepper to taste

 Fried bread

Combine the water, milk, yeast, sugar, and half a tablespoon of flour in a bowl.

Set aside covered in warm part of the kitchen for 10 minutes.

Combine 3 cups of flour, salt, and 2 tablespoons of oil.

Slowly add the yeast sponge to the dry mix.

Fold together and leave to rise for 30 to 40 minutes , it should double in size.

Remove from bowl, roll into desired shapes and fry until golden brown.


Snapper ceviche

Ingredients (10 servings)

  • 4 snapper, filleted
  • Juice of 3 limes
  • Half a tablespoon chilli flakes
  • Half a spring onion
  • Salt and pepper to taste
  • Bunch/chopped roughly coriander
  • Handful – 8 to 10 chopped cherry tomatoes
  • 1/4 telegraph chopped cucumber
  • 1/4 chopped yellow/red capsicum
  • 1/2 diced red onion
  • Extra: coconut cream


Chop snapper fillets into nice chunks.

Squeeze lime juice over fish and add salt and pepper to taste.

Add all chopped vegetables.

Add chilli flakes (desired heat).

Stir, cover and chill and allow to marinate.

Add coriander for garnish. 

For extra: mix in coconut cream to elevate this dish.

Last reviewed: