Smoked Kahawai

10:00 pm on 1 January 2005

(Serves 4 depending on the size fish)


  • 1 kahawai, filleted with skin on.
  • 5 tbsp manuka honey
  • 2 tsp brown sugar
  • 1 tsp flaky sea salt.


Place fish fillets on baking paper on a wire grill. Massage honey into fillets and sprinkle with brown sugar and salt.

Use a fish smoker, or set up a gas barbecue for hot-smoking as follows: Put a layer of manuka wood chips in a metal tray and place it over a single burner. Once the chips start to produce some smoke put the fish in the barbecue, turn the heat to low (so the chips don't catch fire) and close the lid. The fish will be ready in 15-20 mins depending on the thickness of the fillets.

Serve fish with a choice of salsa (recipes also available)

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