Kahawai is such an underrated fish. Plentiful and easlily caught. It was the first fish I had ever caught as a boy with my great uncle at the river mouth in Gisborne. It always brings back great memories nowadays when I catch one in Auckland.
- Add quartered tomatoes, half a diced capsicum, chopped spring onion, chopped red chilli, and 3/4 of the large bunch of chopped coriander to a large bowl. Reserve 1/4 of the coriander for garnish. Place bowl in fridge.
- Fillet your large fresh Kahawai. Use two fish if they are smaller. Remove and disgard red portions of flesh from around the back bone. Cut the fillets into small 1 cm cubes.
- Add cubed Kahawai fillets to a fresh bowl. Place the juice of 3 large lemons or more if smaller to the bowl of fish. You can use limes if lucky enough to have a tree in fruit. Leave for 3 minutes and stir occasionally to keep all the cubed fish coated in juice. After three minutes put the fish into a strainer and strain off the juice. Disgard the juice.
- Remove bowl from fridge containing the chopped tomatoes, spring onion, chilli, coriander, and capsicum that you prepared earlier. Add to this bowl the fish and mix together with a fork.
- Slowly spoon in the coconut cream and stir. You want to achieve a light to medium coating of coconut cream. You don't want the dish swimming in coconut cream and overpowering it.
- Taste the dish. Add your favourite New Zealand made chill sauce to taste and mix.
- Serve in small bowls and add the remaining coriander as garnish to each bowl. Enjoy.