Ingredients:

•  4 flounder fillets
•   Salt
•   freshly ground black pepper
•   2 large eggs, lightly beaten
•   1 large egg white, lightly beaten
•   1 teaspoon Kaitaia Fire
•   1/2 cup all-purpose flour
•   1 tablespoon olive oil
•   Lemon wedges

Creamed Parengo and Pipi:

• ½ Onion, diced
• 20g Butter
• 1 Orange, Juice
• 200mls Fresh Cream
• Parengo
• Pipi meat, blanched, chopped
• ¼ cup freshly chopped coriander

Clean and remove stomach from flounder. Cut into 4 sections, sprinkle with salt and pepper.

Combine 1/4 teaspoon salt, 1/4 tea­spoon pepper, egg, egg white, chives, and hot sauce in a shallow dish. Place flour in a separate shallow dish.

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.

Dredge 2 fillets in flour, shaking off any excess; dip into egg mixture, coating both sides. Immediately place fillets in pan; cook 2 minutes on each side or until golden and fish flakes easily when tested with a fork.

Repeat with remaining oil, fillets, flour, and egg mixture.

Keep the fish warm while preparing the sauce.

In a saucepan add the butter, parengo and onions, sauté on a gentle heat for 5 minutes.

Squeeze in the orange juice, add the fresh cream and reduce slightly.

Finally add the pipi meat and fresh coriander.

Pour sauce over flounder and serve immedi­ately with lemon wedges

The greenish purple seaweed known as Karengo is extremely nutritious.

When Maori fought in the Middle East, whanau sent supplies to soldiers to chew while marching.

Karengo seaweed, is a good source of protein, trace minerals, iodine, selenium, Vitamin B’s including the important Vitamin B12. Karengo is an excellent source of Vitamin C.