Kahawai Recipes

Kahawai is such an underrated fish by many, generally because they have either never tried it or have never looked after and respected it properly once caught. Of critical importance once caught, is to bleed and place straight into a cold slurry (preferably salt ice and seawater). I prefer to run a knife from just inside the gills and then straight through under the throat, and I also make a small cut at the tail end. When cared for this way you cannot go past them as an eating fish.

My 3 favourite methods of preparing kahawai are as follows:

Cajun

If you like something a little spicing then kahawai cooked this way is mouth-wateringly delightful.

I use Masterfoods Cajun seasoning, but any will be fine as long as it has some coarseness to it rather than a fine powder.

Once you have filleted the kahawai coat liberally with the Cajun seasoning on both sides of the fillet and let sit for 5 mins prior to placing into a hot pan with a combination of your favourite oil and butter. Ensure your non-stick pan has a good coating of oil and at least a generous tablespoon or more of butter.

Cooking time here is critical as you can very quickly dry out the fish turning a great meal into a good one.

I cook mine (depending on fillet thickness) about 45 secs to 1min on each side. The Cajun should go quite dark but certainly not burn.

I would serve this up with a salad and accompany the fish with Unsweetened Plain Yoghurt as sauce, which compliments the Cajun seasoning well. Or alteratively place the hot kahawai between two slices of fresh buttered white bread.........



Smoked
Cold Smoking and Warm Smoking a great if you have the right equipment but I smoke all my fish with a Kilwell stainless steel smoker (DO NOT buy a cheap smoker) because it is quick and easy and I am eating it hot between slices of fresh white bread and complimented with an ice-cold corona within about 20 mins. I use manuka wood chips as the flavour is fantastic.

Preparation

I head, gill and gut my kahawai then split the fish down the middle running a knife the full length down one side of the backbone, then a 90 degree cut at the tail so the whole fish is butterflied open.

Ensure the fillet is clean and then rub in Non-Iodised salt (this is important) do NOT use table salt . Follow the salt with plenty of brown sugar. Let the fish sit whilst the juices get going and I then hang the fish for about 5 mins before placing into the smoker.

An alternate for the more adventurous is to get a small bowl of brown sugar and add Bourbon until you have a nice paste consistency. Rub this into the flesh after you have salted. This variation is a truly delicious combination of smoking and the natural smokey flavour of bourbon.



Sashimi

This method is pretty simple really. Using a very sharp knife fillet the fish and cut off any dark red flesh that you may see along some parts of the fillet.

Then cut into pieces of your preference. I prefer to have strips around 5cm long and keep the nice and thin approx 5mm.

Dipping Sauce

My favourite is soy with fresh lemon juice added. You also can’t go past soy with fresh wasabi.

I would also advise using chopsticks as for some reason it just tastes better when using them…

I have served it up this way to many that have questioned my honesty when I have told them that it is kahawai.


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Anyway that’s my bit on what I do with Kahawai. Let me know what you think.

Cheers

Mark