Raw Kahawai Recipes

11:30 am on 19 October 2015
Kokoda

Kokoda Photo: Potton & Burton

When kahawai is very fresh – as in just caught and bled – it is the perfect fish to eat raw in dishes such as the South American ceviche, Japanese sashimi and Fijian kokoda. Because these recipes involve no cooking, they are ideal for preparing on the beach or boat as you are catching your fish.

Ceviche

Fillet a just-caught kahawai, remove the skin and cut the meat into wafer-thin slices with a very sharp knife. Lay on a plate in one layer and drizzle with extra-virgin olive oil, lemon or lime juice, and fresh soft herbs. Leave the fish to marinate in the citrus juice for no more than 5 minutes.

Sashimi

Fillet a just-caught kahawai, remove the skin and cut the meat into wafer-thin slices. Eat immediately dipped in soy sauce and wasabi to taste.

Kokoda

Fillet a just-caught kahawai, remove the skin and chop the meat into small dice. Leave to marinate in lemon or lime juice in a cool place for up to two hours (you may prefer to remove the very dark fish at this stage, as it turns brown during the marinating process). While you are waiting, dice some red and green capsicums, tomatoes, red onions and cucumber. When the fish has turned opaque, drain it, then tip in a can of coconut cream and stir through with the diced vegetables. Season to taste and eat immediately.

Reproduced from Kahawai by Gerard Hindmarsh & Melanie Walker, published by Potton & Burton, RRP$39.99, available nationwide

From Nine To Noon

Find a Recipe

or browse by title