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No. 8 (Winter 1954)
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– 63 –

FISH RECIPES

by E. W. Tapsell

During the summer months many common varieties of fish are caught off our shores and at the mouths of our rivers. The most common variety is the Kahawai. Usually they are caught with a spinner or pawa (paua?) on a handline fishing off the beach, or from the side of the riverbank.

Here are two ways of cooking kahawai which the local Maori people have taught the other residents, to use for better eating, for the fish are very dry when cooked without the addition of flavouring. They have very little fat content compared with trevalli, schnapper or butter-fish, but nevertheless make very good eating if steamed or basted in the oven.

1. STEAMED.

First place dabs of fat in large pot or covered pan. Then slice enough onions (one for each person) on to the fat, then place fish cut in round fillets (not cut from the backbone) seasoned with plenty of pepper and salt. (This is important, as this fish is practically saltless in taste to the average palate). Add a little cold or lukewarm water to the contents and cover firmly. Steam for about 20–30 minutes on medium heat. (It is better to use a large bottomed saucepan, than a smaller one, so that the pieces of fish all lie evenly on the bottom of the pot or pan.

An alternative to this recipe is to use small green baby Kumi-kumi cut up whole (not peeled or seeded), placed on top of the fish, seasoned with curry powder and small dabs of fat.

This is very tasty and different.

2. BASTED FISH.

For Kahawai or other fish. Place whole fish, after cutting off head and fins, etc., in a baking dish or casserole, wrapped (completely wrapped, not just placed on top of fish) in butter paper (brown paper will do). Place dabs of cooking fat in the dish and on top of the covered fish, and leave to cook for ¾-hour in oven at medium heat at bottom. When cooked, lift from baking dish to serve, when it will be found that the paper comes away, lifting the outside skin with it, making it easy to serve.