About the Recipe
Smoked kahawai is a favourite at Kiwi Outdoor, as it’s perfect for serving with crackers or using in fish cakes.
The Kiwi Outdoor smoker attachment is still under development. In the meantime, we remove the spark arrestor and cover the flue with a pan.
Ingredients
Kahawai
Salt
Brown Sugar
Preparation
Step 1
Start the fire using Manuka wood.
Allow the oven to settle until you have a strong, even ember base.
Step 2
Lightly sprinkle the fish with salt, followed by a light dusting of brown sugar.
For maximum flavour, let it sit for up to 24 hours. If you’re short on time, leave it for as long as possible. We place ours in a foil tray to catch the juices, but you can put it straight onto the racks if preferred.
Step 3
Keep the temperature low (100–150°C) and add wood chips to generate plenty of smoke.
Once you’ve achieved the desired level of smoke, place the fish in the oven uncovered.
Step 4
Smoke the fish until it reaches an internal temperature of 63°C. This should take 30 minutes to 1 hour. Avoid overcooking, as the fish will dry out.
Step 5
Serve straight to the table with several forks and crackers — and watch it disappear!