STEAMED KAHAWAI Sliced onions (1 to each person). Salt and pepper. Butter or other cooking fat. METHOD 1. Without removing the backbone, cut the kahawai into ROUND FILLETS. Use a large enough pan for the fish to lie flat on the bottom. Fry the onions gently, add the fillets and season liberally with salt and pepper. Add a small quantity of warm water and cover firmly. Steam for 20–30 minutes on a medium heat. 2. To vary this recipe, place small green baby kumi-kumi on TOP of the fish. Do not peel or seed the kumi-kumi. Add curry powder to the seasoning and dab with butter.
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Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/periodicals/TAH195304.2.48.1
Bibliographic details
Ngā taipitopito pukapuka
Te Ao Hou, Autumn 1953, Page 51
Word count
Tapeke kupu
106STEAMED KAHAWAI Te Ao Hou, Autumn 1953, Page 51
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C/- Te Puni Kokiri
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WELLINGTON
Phone: (04) 922 6000
Email: MB-RPO-MPF@tpk.govt.nz
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