swanie wrote: Try deep frying in a nice beer batter, has to be within 24hrs of swimming though, my kids grumble if I come home with a bin of snapper and no kahawai. Not that I have seen a bin of snapper since moving down to tauranga, had to slink into the fish shop and buy some tarakihi last week, first time I have bought fish for 10 years. A sad day indeed. |
2-EXTREME wrote: My 3 favourite methods of preparing kahawai are as follows: Cajun If you like something a little spicing then kahawai cooked this way is mouth-wateringly delightful. I use Masterfoods Cajun seasoning, but any will be fine as long as it has some coarseness to it rather than a fine powder. Once you have filleted the kahawai coat liberally with the Cajun seasoning on both sides of the fillet and let sit for 5 mins prior to placing into a hot pan with a combination of your favourite oil and butter. Ensure your non-stick pan has a good coating of oil and at least a generous tablespoon or more of butter. Cooking time here is critical as you can very quickly dry out the fish turning a great meal into a good one. I cook mine (depending on fillet thickness) about 45 secs to 1min on each side. The Cajun should go quite dark but certainly not burn. I would serve this up with a salad and accompany the fish with Unsweetened Plain Yoghurt as sauce, which compliments the Cajun seasoning well. Or alteratively place the hot kahawai between two slices of fresh buttered white bread......... Anyway that’s my bit on what I do with Kahawai. Let me know what you think. Cheers |
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