Kahawai

The humble Kahawai (Arripis Trutta), scorned for generations by the many. Our West Island cousins know them as Australian Salmon.

Technically speaking they are cuzzies of the Herring family and not the Salmon family.

A great fighting fish, an amazing kingfish lolly alive….or as a fillet, and for those of us dedicated few a culinary delight when handled, despatched, exsanguinated and chilled correctly.

There is no minimum size requirement (I did just check the latest rule book), and juveniles headed, gutted and scaled, then griiled over a BBQ with a smidge of olive oil (or butter) are a very sweet and tasty morsel indeed!

For this simple menu we kept the fish on ice for 2 days and post rigor mortis we then filleted and trimmed out the bloodline, then sliced, plated and dressed with a Ponzu Soy Sauce (commonly available now in most supermarkets). As a sashimi dish it is marvellous, removes moisture and obvious “fishy” notes, elevates texture and mouth feel, develops what is commonly referred to as Umami, a savoury deep deliciousness.

We added chilli for a bit of zing if wanted and of course the gratuitous green stuff for the pics.

Ka pai te kai!