Great Lake Fishing Tours

Korean gochujang-glazed Lake Taupō brown trout with quick-pickled mooli and carrot, steamed sesame rice, and roasted seaweed. Full step-by-step method and ingredient list for four.

Pan-seared Lake Taupō brown trout fillets marinated in chipotle and lime, served with raw tomatillo salsa, cumin black beans, and warm corn tortillas. Full method for four.

Horopito-crusted Lake Taupō Chinook salmon with kawakawa butter, smooth kumara purée, and a sharp watercress salad. Full method and ingredient list for four.

Grilled Chinook salmon fillets marinated in turmeric and lemongrass, served over rice vermicelli with nuoc cham, cucumber, and fresh herbs. Full recipe for four.

Marinate Lake Taupō rainbow trout in yogurt and tandoori spices, pan-sear until charred, and serve with mint-coriander chutney and saffron rice. Full ingredient list and steps for four.

Marinate Lake Taupō rainbow trout in a yuzu-miso mixture, grill until caramelised, and serve with shiso-pickled cucumber and steamed rice. Full method for four servings.

Brazilian moqueca with Lake Taupō rainbow trout, coconut milk, peppers, and lime. Full ingredient list and steps for four.

Crisp-skin brown trout fillets with a lemon, caper, and crushed olive sauce, served alongside roasted Mediterranean vegetables. Full method for four.

Pan-sear Lake Taupō brown trout under a gochujang-mirin glaze, then wrap in lettuce with perilla, ssamjang, and quick-pickled radish. Full steps for four.

Crisp-skin Lake Taupō brown trout with Thai nam jim jaew, green mango salad, and sticky rice. Full ingredient list and timed steps for four servings.