BBQ Kahawai with Creamy Curry Sauce
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!
Ingredients
- 2 kg whole Kahawai gutted and cleaned
- salt and freshly ground black pepper
- 1 lime sliced into thin rounds
- fresh coriander to garnish
For the curry sauce
- 1 tbsp peanut oil
- 1 tbsp garlic finely chopped
- 2 tbsp Indian madras curry paste
- 2 tbsp light soy sauce
- 1 tsp brown sugar
- 1 cup coconut milk
- 1 lime juice
Instructions
- 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.
Tried this recipe?Let us know how it was!
