BBQ Kahawai with Creamy Curry Sauce

A whole cooked fish topped with yellowish sauce, lemon slices and green herbs on bed of wholegrain mustard on a light green platter, a jar of sauce in the back.
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!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Servings 6 people

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!

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