Tuesday, July 2, 2013

Whole baked kahawai

Fresh off the south coast of Wellington, my boyfriend picked up a nice little 45cm kahawai with the help of the Yogi Berry (the boat/dinghy) and it's captain.  Last night, without scaling (we were a bit lazy) we butterflied it as if to smoke it but baked it whole with a simple stuffing.

Before and after

Whole baked kahawai (serves 3 hungry people with sides)

Whole fresh kahawai, head removed, gutted and butterflied with back bone removed
2 inches white part of leek, as thinly sliced as possible
2 spring onion, thinly sliced (white and green parts)
2 Tbsp freshly chopped parsley
Juice of 1 lemon (however, I didn't have a lemon so we used lime instead)
1 tsp Maldon sea salt (I actually used Salish Alder Smoked salt, see following post)
1/2 c homemade breadcrumbs (I like using my own as it has more texture but any breadcrumbs would be fine)
Decent glug of grapeseed or olive oil

Preheat oven to 180deg on fan bake and place kahawai on prepared oven tray.  Mix all other ingredients together, incorporating oil as much as possible so when cooking the stuffing doesn't catch.  Spread evenly over the fish pressing firmly to help everything stay together.  Drizzle lightly with a bit of extra oil and bake for around 35-40 minutes (depending on size of fish), with foil placed over for the first half of cooking time.  Test for doneness at the thickest part of the fish at 30 minutes to gauge how much longer it might need as you'll want it just cooked.

Serve with pan-fried potatoes (parboiled, cooled and then fried in hot pan with a little oil) and salad for a great dinner.

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