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    Thursday, January 31, 2008

    What To Do With Kahawhai...Fish Cakes Of Course

    Meeta from What’s For lunch Honey has an event called Monthly Mingle. This month Comfort Food is the Subject.
    There is nothing more comforting than Fish Cakes and I have the perfect recipe...Have a look at Meeta’s site here

    We were in beautiful Whangaroa still.
    Kind people from the good ship Donella anchored in our bay gave us a freshly caught Kahawhai…they were inundated with fresh tuna and the Kahawhai was superfluous to their needs. Not ours though.

    This fish is an oily fish and really best suited to either Sashimi and it is particularly excellent for fish cakes.
    Kahawhai needs to be bled immediately when caught and the nice Donella people did that so I just had to gut and filet it
    So for the fish cakes

    2 large filets kahawhai about 300 gms
    300 mls milk
    2 bay leaves
    ½ onion
    Freshly ground black pepper
    Sea salt

    1 large kumara (sweet potato) peeled and chunked
    Other half of the onion chopped
    Good knob of butter

    2 eggs

    2 tablespoons chopped coriander/cilantro

    Japanese Panko Breadcrumbs (the best
    Olive oil and a knob of butter for frying

    Poach the fish in the milk with the aromatics
    Only about 5 minutes don’t overcook
    Remove, flake and set aside

    Meanwhile boil the kumara and onion in salted water
    Drain and mash with butter and the strained milk from the fish till you get a nice wet consistency
    Add eggs and fish and coriander
    Test seasoning and correct if necessary

    Roll into cakes and cover with the breadcrumbs

    Pop into the fridge for about 30 minutes to firm up
    Fry in the oil and butter mixture on medium heat till golden brown.
    You could make a sauce to go with these but I really like them with just a little lemon squeezed over them and a little salad on the side.
    We invited Geoff and Laurian over to join us and Laurian brought the salad.
    Share and share alike on boats.

    Excellent philosophy.


    Asha said...

    Fish cutlets are yummy, great entry Gilli!
    Thanks for recommending "My life in France" , I ordered it!:)

    so simple said...

    Thanks Asha
    Enjoy Julia

    Hillary said...

    Oooh you might like our "How to fillet a fish" video we just made. Great job on the cutlets!

    Taymacs said...

    It sounds like you are having a wonderful time. We are heading South Wednesday.

    MeetaK said...

    This looks great. Nothing like fresh fish cakes. Brilliant!

    so simple said...

    JT and John Bon Voyage

    Yes such comfort food

    Anali said...

    Wow, talk about fresh! You REALLY made these from scratch. They must have been good! ; )

    so simple said...

    Anali it's wonderful to cook with such fresh ingredients.

    Anonymous said...

    Nice fish cakes :)

    BTW, it's Kahawai, not kawhai - just thought I'd give you the heads-up!


    So Simple said...

    whoops thanks for the typo ppickup will fix it immediately

    Peter V. said...

    The recipe is nice as far as the flavours is concerned, but needs work.

    It says: make a mash with a nice wet consistency. Then add 2 eggs, fish and herbs. This makes it as wet as soup and trying to "roll" them into cakes is a bloody mess... (like impossible).

    Make a very STIFF mash. Then add the 2 eggs and you'll have a fighting chance..

    So Simple said...

    Peter It was a while ago when I made them but it worked for me then.
    Thanks for the advice though. Sorry if they were too wet for you

    local_laydee said...

    These are absolutely divine! Didn't use the bay leaves and only used 1 egg (although my quantities weren't measured at all). As with every recipe, just checked the consistency as I went along...they're never exactly the same no matter how often you make it :) Thank you so so much for sharing such a gorgeous recipe. I am now a new avid follower - yum!