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!
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
- 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
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.