This is probably my favourite dish in the book. It just speaks volumes to me of New Zealand on many
levels. It’s a dish made with one of our most precious seasonal delicacies, but served in such a
humble, no-fuss sort of manner. A similar version of this dish would have been eaten hundreds of
thousands of times on the riverside or in baches and cribs up and down the country, ever since we figured out how to catch these slippery, mysterious little fish.