kahawai recipes

[peteatkina]

more of a book on ky but the recipes at the back.......
a good read for rainy days or xmas presents too

[Schecter]

Nice. I'll look around for this one. I'm always on the lookout for new kahawai recipes.

[Mr Plow]

The new Al Brown book Eat Up New Zealand has a fair few fish recipes, I think there is one in there for raw Kahawai

[MikeAqua]

Kahawai (bled and iced) sashimi with wasabi, soy and pickled ginger.

Kahawai chunks marinated in lime juice for a couple of hours, then into coconut cream with sweet chilli.

Fish curries. Kahawai is awesome for fish curry. Takes a Goan style curry sauce well.

Smoked of course ... makes a mean Kedgeree or smoked fish mousse.

[eynon]

second the curries. made a butter chicken style and a thai green one

[Smitty]

I question the need to bleed Kahawai??? I kept four from a trip last Friday, I bled two and didn't bleed the other two and I couldn't tell the difference when I filleted them or ate them. Maybe it doesn't matter so much if they are fresh or maybe my taste buds just aren't refined enough??

Having said this I did batter them and anything deep fried tastes pretty good.

[eynon]

i find sometimes more dark meat which has a stronger flavour

[peteatkina]

I trim out the red meat if frying, but end up with gurnard sized fillets. Leave it in for flavour if smoking. Always trim out for raw fish dishes.
Might stop bleeding them as its a b$%ch to clean off and just rip the gills out. yum might have to pop down the river mouth tomoro

[FatherOfMany]

If you're lucky and you don't bleed them, you *might* end up with no or very little dark meat.
If you bleed them your "luck" just happens to increase to very close to 100%:)

I love fresh kahawai fried without batter and only Tuscan spice on it, but agree about the curry. My wife also makes a fish curry that is hard to stop eating!

[MikeAqua]

A little tip for more complete bleeding of fish: -
1) Cut from the gill divider all the way up to the spine and bend the head up
2) Cut close to the tail from the underside up to the spine.

First cut hits the main vein and artery and the vein from the heart to the gills, second hits the two main vessels again, acting as a breather.

[Marc N]

Thanks for the info on bleeding, I'm going to try that method.

Another one I've used, is to slip the knife into the gill slot, sharp side down and cut downwards, through the tip, of the triangle of the body as it meets the forward end of the gill plates, this cuts the vessels coming out of the heart and if not too far back, doesn't damage the heart, when rock fishing, I put the fish in a rock pool and the fish pumps all the blood out , replacing it with salt water and then dies. I guess on a Kayak I'd hang the fish on a stringer in the water and wait for sharks

[owaldock]

Smoked kahawai dip/spread is fantastic. Plenty of smoked fish folded through creme fresh and sour cream with tonnes of fresh chives, dill, cracked pepper lemon juice and grated rind. Wicked spread on some buttery volgels or on crackers. Great use of all the smoked fish which gets picked of the head and wings.

[MikeAqua]

Smoked kahawai in white sauce with lots of parsley/chives. Onto buttered Vogel's toast with cracked pepper and a dash of Lea & Perrins on top. My grandmother used to make it. Amazing!

[TBreezy]

Smoked kahawai on toast with poached eggs and a rotating cast of other breakfasty foods - whatever is handy - tomato, avocado, bacon, hot sauce, hollandaise, mayonnaise, and whatever fresh herbs are in the garden.

[eynon]

Smoked kahawai on toast with poached eggs and a rotating cast of other breakfasty foods - whatever is handy - tomato, avocado, bacon, hot sauce, hollandaise, mayonnaise, and whatever fresh herbs are in the garden.

damn making me hungry