Thread: Butterfish andMoki

What are your preferred methods of cooking these ?

Are they best deep fried, shallow fried, poached and pied, what do ya reckon ?

I seem to think that frying moki was a mistake, but the memory bank seems to be empty !

Thanks in advance folks

poach the moki, pie the butter fish ive done it to both and it was bloody tasty.post pic whn you have done something!

Pan fry butter fish dusted in flour salt and pepper in.... You guessed it butter.
Will melt in your mouth like.... well butter.

Not sure I have ever eaten Moki.

Poach in milk and a bit of curry for butter fish

I've baked moki whole , with a few herbs and butter in its cavity . I prefer it done that way . Butter fish fillets I believe is best after it's been set in the fridge over night ( firms up a wee bit ) usually crumb then shally fry in butter / oil .

moki is a bit rubbish but butterfish dipped in flour egg and bread crumbs then pan fried is great
moki are easy to spear but they arnt the best to eat, they dry out a bit. cook them knowing this and they should be ok
butterfish are also called greenbone in some places

spear fishing im guessing?

Originally Posted by sAsLEX

Poach in milk and a bit of curry for butter fish

Or coconut cream instead of milk works well

Ok, shallow fried the butterfish today using Fogdog basic batter.


Ended up with the fish, sprouts, peas and kumara. . . .


and very nice it was . . . . . . however, I had some batter left over and the pan still hot, soooo. . . . . .

How about battered bacon !
All in all a successful cooking session

Im not a fan of any batter but that looks ok

nice one mate hungee now!

What he said. Butterfish is just so soft and tasty, I like to shallow fry it in beer batter. Moki should be the one getting cooked in pie or curry etc. Bit firmer and rubbishy but definitely edible.

Originally Posted by Bill999

moki is a bit rubbish but butterfish dipped in flour egg and bread crumbs then pan fried is great
moki are easy to spear but they arnt the best to eat, they dry out a bit. cook them knowing this and they should be ok
butterfish are also called greenbone in some places

spear fishing im guessing?

Put cut up pieces of raw moki and chopped up leaves of cabbage andcut up onion put it all in a jar, leave for three months. really nice. Was given a feed of this one day at Mussel Point, South Wesrlandwhen I was a meat hunter down there years ago

Should have added cover with vinegar

Welcome to the forum xkiwiculler

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