Infused Kahawai Parcels Recipe

SpotX Wild Foods Recipe from Jade Chalmers
Prep:10 minutes Cook:10 minutes Difficulty:1
  • 4 fresh kahawai fillets.
  • 50 grams butter.
  • 2 teaspoons chicken soup mix.
  • 4 teaspoons soy sauce.
  • 1 lemon.
  • 4 silverbeet leaves, washed.
  • Lay out four good-sized sheets of tinfoil; place a silverbeet leaf on each.
  • Place a kahawai fillet on each leaf.
  • Season each fillet with soup mix and soy sauce.
  • Quarter the lemon and the butter and place on each fillet.
  • Wrap up the parcels.
  • Cook on a hot barbecue plate for 3 minutes on each side.
  • Unwrap the sensational steamy delight.
  • Serve on rice.



Known in more recent times as ‘the people’s fish’, kahawai is a species that European New Zealanders, until recently, treated with some disdain.

“I don’t eat bait!” was for many years a common call as the kahawai was kept for just that – as a lure to catch more popular recreational species. But like gurnard and trevally, kahawai is seen more commonly on our tables and is less often destined for the bait freezer. 

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