Best Kahawai Recipe

Preheat the oven to 425 degrees fahrenheit combine the olive oil garlic dill parsley black pepper and salt in a small bowl place each kahawai fillet on a piece of foil spread the olive oil and spice mixture over each piece of fish distributing it evenly amongst the pieces flip each fillet over to rub the mixture on each side of the fish

Remove the onion to a small bowl and retain add a little more oil butter to the pan and heat until lightly smoking toss in the kahawai and slightly colour it before adding in the quartered mushrooms toss until just under done remove from the pan and keep in warm place now add the cream and boil to reduce

Preheat oven to 180deg on fan bake and place kahawai on prepared oven tray mix all other ingredients together incorporating oil as much as possible so when cooking the stuffing doesn 39 t catch spread evenly over the fish pressing firmly to help everything stay together drizzle lightly with a bit of extra oil and bake for around 35 40 minutes

Method preheat the grill on high in a small pan combine the honey sugar soy sauce lime or lemon juice and fish sauce heat through until the sugar has dissolved taking care not to let it boil then set aside place the kahawai and onion on a lined baking sheet drizzle with the oil and season with salt and pepper

Cover and refrigerate the fish for a few hours preferably overnight bring the rice vinegar sugar salt and kombu to a boil and let cool add the sliced peppers onion and chilli to this

Surf fishing at the local river mouth for the fast fighting kahawai using bait cook it up in olive oil and butter with my favourite lemon and dill seasonin

1 handful curry leaves heat oil in pan over medium heat fry mustard and fennel seeds until they start to pop add onions and fry gently until soft add ground ginger and sambal oelek and fry for a couple of minutes add dry spices and fry for a couple of minutes add tikka masala paste and fry for a couple of minutes

Heat the chargrill or a griddle top or skillet slice the zucchini on an angle into rounds about 1cm thick place in a bowl and toss with a little olive oil and salt and freshly ground black

Method place fish fillets on baking paper on a wire grill massage honey into fillets and sprinkle with brown sugar and salt use a fish smoker or set up a gas barbecue for hot smoking as follows put a layer of manuka wood chips in a metal tray and place it over a single burner once the chips start to produce some smoke put the fish in the

Instructions to make the curry sauce place the oil in a small heavy based saucepan over medium heat add the garlic and cook until fragrant about 30 seconds reduce heat to low add the curry paste soy sauce sugar and coconut milk simmer for 5 minutes add a good squeeze of lime juice before serving

1 put all the remoulade ingredients in a large bowl and mix to combine 2 cover and refrigerate for an hour or two it s lovely served cool alongside the panfried kahawai 3 remove the kahawai fillets from the fridge half an hour before cooking 4 heat a pan to medium high and add the oil before gently placing the kahawai in the pan

Fillet a just caught kahawai remove the skin and cut the meat into wafer thin slices with a very sharp knife lay on a plate in one layer and drizzle with extra virgin olive oil lemon or lime juice and fresh soft herbs leave the fish to marinate in the citrus juice for no more than 5 minutes

Ice the fish down in salt ice or an salt ice slurry till you are back home then paper towel dry the fish and place in your chiller hanging by the tail use a meat hook or cooking twine or similar your chiller must be well ventilated good internal fans and sitting at around 4 degrees celsius the air flow must be able to circulate around the

Place bowl in fridge fillet your large fresh kahawai use two fish if they are smaller remove and disgard red portions of flesh from around the back bone cut the fillets into small 1 cm cubes

Method 1 cover the fish in a light dusting of salt and then follow up with the same amount of brown sugar it is best to let this sit for 12 24 hours to maximise flavour 2 light your fire and let it burn down to coals we used manuka logs 3 sprinkle some wood chips on the hot coals and wait for the smoke

Preheat your oven to 180 c 350 f place the smoked kahawai fillets on a baking tray lined with foil and bake for about 15 minutes until heated through remove from the oven and allow the fish to cool once cooled flake the fish into bite sized pieces discarding any skin or bones set aside

Our favorite kahawai recipe before you begin make sure your oven is preheated to 425 f mix your olive oil garlic herbs and spices in a bowl the best herbs are dills and parsley and use salt and pepper to taste lay out foil a separate piece of foil for each fillet place the fillets on the foil

Method place the eggs flour salt milk and melted butter in a blender cover and blend for 30 seconds at medium speed until smooth scrape the sides with a rubber spatula and blend again cover the batter and set aside for a minimum of 2 hours at room temperature or chill overnight preheat oven to 220 c

Smoking method using alder flavoured bisquettes smoke cook at approximately 76 c for 3 or 4 hours depending on thickness of fillets with vent wide open if extra browning on fish is required raise temperature to 91 c for the last hour be sure not to over cook categories seafood alder demerara cure kahwai maple maple cure special

To set before cooking to serve wrap the soft corn tortillas in foil and place in a medium low oven to warm through they will only need a couple of minutes while the fish cooks heat a skillet with a little sizzling butter and cook the kahawai pieces until golden brown and crispy all over season the fish with

Directions boil the potatoes in a large pot until tender this should take about 20 minutes drain and then cool the potatoes if there are any larger potatoes cut them in half in a large bowl

Crackers or bread to serve in a bowl mix together the cream cheese and sour cream until well combined and creamy flake the smoked fish into small pieces then add to the cream cheese and sour cream and mix well until smooth add the lemon zest juice and chopped parsley and stir to combine season to taste with salt and pepper

Step 1 in a large dutch oven or heavy pot over medium heat melt butter add carrots onions garlic and ginger season with salt and pepper cover and cook stirring occasionally until

Place a large skillet on medium low heat once hot add the oil along with the diced onion cook for ten or fifteen minutes stirring occasionally until caramelised and golden add the rough chopped cooked potato along with the shredded smoked kahawai mix through and don t touch for at least five or six minutes as you want to get the chopped

Step 1 arrange a rack in center of oven preheat to 350 in a food processor pulse pistachios walnuts cinnamon 1 4 c honey and 1 2 tsp salt until finely chopped about 30 seconds step 2

Add the gin lemon juice raspberry syrup and egg whites to a shaker without ice and shake well one the mixture is well combined and the egg white is frothy add ice and shake again until the