Photo by Annabel Langbein media
Most people think of kahawai as a fish best suited to smoking, but provided it is bled as soon as it is landed, it makes a fabulous kokoda or ceviche. It's also great in a fish curry and cooks up beautifully as a fillet. This recipe serves 8 as a starter.
- Place fish in a bowl with lemon or lime juice and stir to combine (there should be enough liquid to cover the fish — if not, add a little more juice). Cover and chill until the fish whitens and appears "cooked" (about 45 minutes). Drain off and discard juice.
- Add tomato, avocado, spring onions, red onion and chilli, if using, to the fish, reserving a little of each to garnish, and mix gently to combine. Adjust seasonings to taste.
- To serve, drizzle with coconut cream or olive oil and top with coriander and reserved tomato, avocado, spring onions, red onion and chilli, if using. Serve with lemon or lime wedges for squeezing.
More seafood dishes from Annabel