Sick of smoked Kahawai?

For the discussion of how you cook your catch, post your favorite recipes in here for all to try
Post Reply
User avatar
Smeg
Posts: 135
Joined: Thu Oct 04, 2012 9:44 pm
Kayak Make: Ocean Kayak
Kayak Model: Prowler 4.3
VHF Call Sign: ZMU2462
Location: Wellington

Tue Oct 25, 2016 1:49 pm

Then this is an alternative.. c/o of Bill Hohepa ( I saw this on MaoriTV the other night)

NOTE: It's super important to remove ALL the brown or bloodied flesh from the Kahawai before proceeding as this is what gives it that acrid taste.

Red Fleshed Raw Fish Marinated (Kahawai)

Cool the fillets until cold (in fridge or on ice)

Take 1 reasonable sized cold fillet of kahawai and cut into slithers.

The marinade
Into bowl put:
Half cup extra virgin olive oil - half cup white balsamic vinegar - 1 crushed and roughly chopped garlic clove - 3 sprigs of flat leafed parsley - 1 table spoon capers. Mix all together and then add in the fish slithers. Leave to marinate for 20 minutes.

Options to include - lime zest and juice, finely chopped Kaffir lime leaf, Mirrin, sesame oil, fresh mint and or coriander
Attachments
IMG_4844.jpg
PB# 57cm Snapper
PB# 54cm Trevally
PB# 59cm Kahawai
PB# 51cm John Dory

Ocean Kayak Prowler Ultra 4.3
Wilderness Systems Tarpon 140 Angler

User avatar
MikeAqua
Posts: 3370
Joined: Mon Aug 17, 2009 4:23 pm
Kayak Make: Viking
Kayak Model: Profish 400
VHF Call Sign: ZMT-7387
Location: Nelson

Tue Oct 25, 2016 4:00 pm

Yum. Also a fine choice for fish curry. I use a Goa curry mix from Love Thy Curry.

The various Thai curries work well with Kahawai and it makes a mean fish sambal.
"No good story begins with a salad"
ZMT-7387
Viking Profish 400Stolen!! Yellow/Black
'Zespri' Viking Espri
Viking 2+1 Stolen!! Orange/yellow with scratch along one side

User avatar
FatherOfMany
Posts: 1759
Joined: Mon Apr 30, 2012 8:34 am
Kayak Make: Old Town
Kayak Model: Predator XL Petrol
VHF Call Sign: ZMW9858
Location: Papakura, Auckland
Contact:

Tue Oct 25, 2016 4:41 pm

Smeg wrote:Cool the fillets until cold (in fridge or on ice)
Looks yummy!! Is that cooked fish or why are we cooling the fillets?

I bleed my kahawai as soon as I catch them (or as soon as I calm down enough during a workup) and if you get a nice squirting action on those veins by the gills, then you'll have just about no dark meat at all.

And I agree with MikeAqua, Thai curries work well with Kahawai.
----------------------------------------------------
Old Town Predator XL
OK Tetra 12
Old Town Predator 13
OK Prowler Elite 4.5 #1, OK Prowler Elite 4.5 #2

PB: Snapper=66cm, J.D.=39cm, Gurnard=38cm

VHF Callsign: ZMW 9858

Kayak Fishing Auckland

User avatar
Smeg
Posts: 135
Joined: Thu Oct 04, 2012 9:44 pm
Kayak Make: Ocean Kayak
Kayak Model: Prowler 4.3
VHF Call Sign: ZMU2462
Location: Wellington

Tue Oct 25, 2016 4:51 pm

Looks yummy!! Is that cooked fish or why are we cooling the fillets?



We (and I'm paraphrasing my partner ere') cool the fillets after trimming the dark matter as this makes the flesh firmer.

I wish I had a chance to cool down after a 12km paddle (TR to come) i only caught the one fish. So yes always bleed and gill the fish. - good to know about the squirting! ]:) :wasntme:
PB# 57cm Snapper
PB# 54cm Trevally
PB# 59cm Kahawai
PB# 51cm John Dory

Ocean Kayak Prowler Ultra 4.3
Wilderness Systems Tarpon 140 Angler

User avatar
Schecter
Posts: 680
Joined: Tue Jan 07, 2014 8:37 pm
Kayak Make: Viking
Kayak Model: Profish EVO IV
VHF Call Sign: ZMW8098
Location: Auckland

Mon Oct 31, 2016 9:29 pm

I missed this post earlier. I can never get sick of Kahawai. It's a top fish in my books! When I use to live with my Koro (grandfather) he gave me many glimpses of the old school ways his food was gathered, prepared and served. Most of them are pretty nasty although I eventually got use to some of them. :|

His favourite Kahawai recipe is "boiled Kahawai". Simply boil salted water in a very large pot and add Kahawai (that's been cut into large chunks). Add onions for "spice", then add puha and potatoes. Simply boil everything to death until cooked. It's actually not too bad if you have some bread and butter with it too.

Just putting it out there.
Viking Tempo
Viking Profish 440

PB: Snapper=79cm. Rogers Road, 26/10/14

PB: Gurnard=34cm. Orere Point, 17/06/15

PB: Kingfish=75cm. Omaio, 13/02/16


Manurewa Marlins RLFC. The Home of Joe Galuvao, Henry Fa'afili, Greg Eastwood, Daniel O'Regan, Jesse Bromwich,
Kenny Bromwich, Peter Hiku, Ligi Sao, Siliva Havili.

Post Reply
  • Information
  • Who is online

    Users browsing this forum: No registered users and 2 guests