- ¼ cup honey
- 2 tsp brown sugar
- 2 tbsp soy sauce
- 2 tbsp lime or lemon juice
- 2 tsp fish sauce
- 4 pieces skinless kahawai fillet
- 1 large red onion, cut into 5 mm thick wedges
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
Preheat the grill on high.
In a small pan, combine the honey, sugar, soy sauce, lime or lemon juice and fish sauce. Heat through until the sugar has dissolved, taking care not to let it boil, then set aside.
Place the kahawai and onion on a lined baking sheet.
Drizzle with the oil and season with salt and pepper.
Grill until the kahawai is opaque throughout (8–10 minutes), spooning half the soy sauce glaze over the fish during the last 2 minutes of cooking.
Serve the kahawai and onion with the remaining warm glaze.
Reproduced from Kahawai by Gerard Hindmarsh & Melanie Walker, published by Potton & Burton, RRP$39.99, available nationwide