Kahawai is often maligned - fun to catch - but not often eaten.
Is is a very strong tasting fish - but is also not overly oily (like a mackerel).
You can also not really freeze it - in fact - you really need to cook it - no more than 3 days after being caught.
It is best to start with how you don't cook Kahawai:
- Do not wrap in tinfoil with butter - the taste is too strong;
- Do not pan fry a huge filled - it wont go down well.
My recipe is to take two fillets - sliver each fillet into four pieces - flour then (with flour mixed with curry powder, pepper, salt).
Cook them in the pan skin down until the skin is crispy,
Then turn and cook until complete,
Thanks to the curry powder the skin will now be beautiful and golden,
On top of the fillets (dab) with a yogurt/fresh mint/cucumber/cinnamon powder mix (dam easy to make)
And eat - its really good.