Thread: Kahawai favorite uses

Originally Posted by gonetropo

i had to check out what "poke" was euwwwwwwwwwww
its got vege in it !!!
rice yes, raw fish yes but vege?

Hell yeah, take the dish to the next level. But I get you want to promote your macho non vege lifestyle so all good

Originally Posted by Gibo

Hell yeah, take the dish to the next level. But I get you want to promote your macho non vege lifestyle so all good

vege is evil !
ok spuds and onions are ok.
then who am i to say i havent eaten anything in quite a few days now

Smoked in a pie. Had one three nights ago.

Smoked kahawai pie for me is the top use of them.

Bleed and gut n gill. Chill in salt ice.

Once home split in half, salt and brown sugar. Into the fridge for 24 hrs

Smoke slowly over ti tree. Make sure that the wood is dry and de barked. If it is green it gives the fish a different taste

Originally Posted by tac a1

Smoked kahawai pie for me is the top use of them.

... salt and brown sugar. ..
Smoke slowly over ti tree. ..

Worth trying sweet Thai chilli sauce instead of brown sugar. Gives your pies a little lift.

Originally Posted by 6x47

Worth trying sweet Thai chilli sauce instead of brown sugar. Gives your pies a little lift.

Sweet chilli works well. Coke syrup and some hot sauce also does a good trick.

As for uses, if you have it fresh, as sashimi, its great. Not so good cooked as a fillet, same as any game fish. Treat it like you would tuna. Hard to go past it for smoking though.

If smoked, either smoked fish pie or as a dip. Flake it out, add it to some lite cream cheese (full fat cream cheese will overpower the flavour of the kawahai) salt pepper and some freshly chopped chives and/or mint. Superb on crackers.

Makes very good Sashimi. Just cut the dark meat off.

Originally Posted by Chur Bay

..Just cut the dark meat off.

Yep I always discard the red meat after smoking. Maybe that's what MB notices.

Slice fresh caught same day filleted Kahawai thumb thick at an angle across the fillet. Place slices in a large bowl, stainless or glass. Drizzle generously with fresh squeezed lime ( not lemon) and a couple of tablespoons or three of good olive oil or more to suit. Season lightly with salt and fresh ground black pepper. Stir gently with fork. Add a few splashes of Tabasco to taste and 1 or 2 sprinkles of Wuster sauce. If you can taste the Wuster it's too much. Beat an egg separately until it is uniform with a bit of air in it. After not more than 20 min in the marinade, dip the slices a few at a time into the beaten egg then drop them into a plastic bag of seasoned plain white flour and shake until uniformly coated. Drop into a pan with 1/4 inch of sizzling olive oil and a knob of salted butter. Until just cooked. Slices should hold together not fall apart. Flour coating should be golden brown not white and soggy, or blackened. Plate as it comes out of the pan and serve immediately- no pissing around. If you have half a doz people or more you will be lucky to have enough fish - they keep coming back for more. Have some sliced lemon on the side of serving plate.

Can sub breadcrumbs for flour.

Sounds pretty yum
I think kahawai is quite an underrated eating fish if it's bled and looked after well. I'm never sad I caught one when I go fishing

Aways back, had a Nana that used to make fish cakes out of them and they weren't half bad, all I can remember was mashed potatoe & onion, salt and pepper & lighty floured then well fried in a frypan. Sorry to offend, but always came served with home grown Vegs. Then a rubarb pudding.

My cats love it…. Must be the high blood content as they also like trevs….
I don’t know what it is but it’s got a distinctive smell and taste that’s not for me… kind or reminds me of a zinc/tin lid taste
But each to their own and quite often I give it to friends if the cats catered for. Lots of people rave about it smoked but it’s not me.

Originally Posted by omark

My cats love it…. Must be the high blood content as they also like trevs….
I don’t know what it is but it’s got a distinctive smell and taste that’s not for me… kind or reminds me of a zinc/tin lid taste
But each to their own and quite often I give it to friends if the cats catered for. Lots of people rave about it smoked but it’s not me.

my cats nuts about it too, far more than snapper
very persistant for her share and dosent stop eating it even when shes obviously had enough
I think you are right about the distinctive smell bieng the driver

SMOKES IS GREAT,pan fried is ok...crumbed is good...our son did some in air fryer with a light coating on it...yip was every bit as good as the snapper with it...

many many many years ago when I was just a wee nipper @erniec and Bob M taught me how to treat trout destined for the table,cut throat,break neck,remove gills and gut,and then take out ALL the black kidney line along back of gut cavity...and by all,I mean all... the sharp end of teaspoon works well,point of knife might be needed for the bit closest to tail..... kawahai like the same treatment for same reasons.... the sooner you do this the better,leave it in and you understand the term mudfish...... its not fault of fish that it was left to start decomposing in sun.....