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    Master Chef Kahawai Archived Message

    Posted by Hardy on 26/4/2012, 7:04 pm

    Hi All

    Well I do like to dabble in cooking and a bit of experimenting. Been playing around with Kahawai for a while. The aim was to make it taste more like snapper, gurnard, lemons etc. And I do believe I have done it. Kahawai are just such a nice fish, and to use them for bait seemed to me to be a waste.

    What put me off Kahawai was that I found the fish taste to be to strong. I prefer a subtle fish flavour, much like Snapper, Carrots, Lemons etc.

    And this method produces just that. Lovely white firm flesh, with a very delicate flavour. And it freezes exceptionally well. So go out and catch a Kahawai or two and get the Kitchen Chef cooking

    Fillet your Kahawai. Cut all the red meat out. Slice fillets quite thinly, half inch and under.

    Mix one half cup of salt with appro two to three cups of water. Dissolve salt, throw in some ice cubes. Chuck fillets in. Place in fridge for 15 to 30 minutes. Time is dependent on the thickness of the fillet. Remove from brine and rinse under tap. Dry fish with a paper towell.

    Dip in egg then golden bread crumbs. Fry and enjoy. For those for the freezer, just par fry, then freeze.

    Try it you will be amazed. I gave a fillet to a fishlover friend of mine. He hates Kahawai, so I told him it was snapper. He loved it and wants more. The soaking in brine just does wonders. The flesh is so white when cooked. And the taste well very very yum and the texture is unlike untreated Kahawai. Taste before sprinkling with salt, as you may find you don't need any.

    Have a shot and get back to me.

    Cheers Trev

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