Thursday July 3, 2025
3 minutes to read
Volker Marecek
Executive Chef
Ingredients
Crispy Snapper Bites
- 400g snapper fillet, skin off, cut into bite-sized pieces
- 60g flour
- 2 eggs (approx. 100g), beaten
- 100g panko breadcrumbs
- Salt and pepper
- Oil for frying (~500ml for deep or shallow fry)
Mini Kawakawa Taco Shells (makes ~8 mini tacos)
- 150g plain flour
- 2g salt
- 80ml warm water
- 20ml oil (e.g. olive or avocado oil)
- 2g dried kawakawa (crushed) or 5g fresh kawakawa, finely chopped
Zesty Feijoa Slaw
- 100g green cabbage, finely shredded
- 1 small carrot (70g), julienned
- 2 feijoas (~100g), peeled and grated or thinly sliced
- 10g spring onion, finely sliced
- 1 small red chilli (optional), finely sliced
- Zest and juice of ½ lime (about 10ml juice)
- 15ml apple cider vinegar
- 10ml olive oil
- Salt to taste
Lime Crème Fraîche
- 100g crème fraîche
- Zest of ½ lime
- 5ml lime juice
- Pinch of salt
Instructions
- Pat snapper dry. Season with salt and pepper.
- Coat pieces in flour, dip in egg, then breadcrumbs.
- Fry at 170°C until golden (about 2 minutes per side).
- Drain on paper towels.
- Mix flour, salt, and kawakawa in a bowl.
- Add water and oil. Mix into a soft dough.
- Knead 5–7 mins, rest for 20 mins.
- Divide into small balls (approx. 30g each), roll into mini rounds (~10cm).
- Dry-fry in a hot pan ~1 min per side until bubbled and lightly browned.
- While warm, shape into taco shells using a rolling pin or mould. Let cool.
- Mix all veg and feijoa in a bowl.
- Whisk lime juice, zest, vinegar, oil, and salt.
- Toss dressing through slaw. Chill until serving.
- Stir everything together until smooth.
- Chill for at least 15 min to let it thicken and infuse.
To Assemble:
- Place slaw in mini taco shell.
- Add 1–2 pieces of crispy snapper.
- Drizzle with lime crème fraîche.
- Garnish with kawakawa leaf, microgreens, or a feijoa slice.
Volker is a distinguished Executive Chef hailing from Germany, and has been at the forefront of culinary excellence since 2009. With a rich tapestry of international experience spanning Germany, Ireland, the United Kingdom, Australia, and Estonia, Volker has been instrumental in elevating culinary standards and crafting exceptional menus for prestigious hotels worldwide…
If you would like to learn more about Volker, see Expert: Volker Marecek.
