HOT FISH DIP
1 1/2-pound carton cream cheese
2 teaspoons Worcestershire sauce (2 to 3 teaspoons)
1 teaspoon “NAMIDA” New Zealand Wasabi Paste - Hot
1 tablespoon lemon juice
1 tablespoon lime juice
3 spring onions (3 to 4 onions), chopped
Few drops tabasco sauce
1 cup fresh or frozen fish meat (may include crayfish fish, crab meat, chopped mussels, salmon, prawns or shelled baby clams)
Cream all ingredients EXCEPT the fish together.
Stir in fish meat. Add more juice and sauce if required.
Spread over shallow griller proof dish so dip is 2 cm deep.
When dip is required place under the grill about 10 cm from the heat and grill until it bubbles at the edge and has brown peaks.
Serve with fresh vegetables, or crusty French bread.