Kahawai is such an under-rated fish. Often smoked, this delicious Kiwi catch is delicious when cooked fresh. It’s very healthy too – kahawai is very high in Omega-3, low in salt and a great option for anyone wanting to eat healthily. It’s good for your eyesight too!
Ready in 30 minutes. Serves: 6
- 2kg whole Kahawai, gutted and cleaned
- salt and freshly ground black pepper
- 1 lime, sliced into thin rounds
- sprigs of coriander to finish
- 1 tablespoon peanut oil
- 1 tablespoon finely chopped garlic
- 2 tablespoons Indian Madras curry paste
- 2 tablespoons light soy sauce
- 1 teaspoon brown sugar
- 1 cup coconut milk
- Juice of 1 lime
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.
Preheat the barbecue until hot (180°C).
Remove the head and tail from the fish. Weigh fish. Score the skin and flesh 3 times on both sides. Slip lime slices into the cuts on the presentation side of the fish, then wrap fish in foil to enclose.
Place on the hot barbecue and close the lid. Barbecue for 20 minutes for a 1.5kg kahawai or until the flesh comes away easily from the bone.
Serve barbecued kahawai on a bed of cooked red and white quinoa or steamed rice, the curry sauce and finish with sprigs of coriander.