For the cure:
- 1 whole kahawai filleted and skinned (2 fillets, could also use trevally or kingfish)
- 1 large beetroot
- 1 orange
- 1 lemon
- Salt and pepper
To serve:
- 4 bagels
- Cream cheese
- 1 bunch dill
- Capers
- Lemon
We reckon kahawai is underrated and underutilised! Usually, it’s destined for bait or confined to the smoker. But it’s a great fish and not everyone has a smoker. Zak has a great, simple way of curing kahawai to make a delicious and beautiful gravlax that’s a perfect alternative to salmon for your brunch bagel or poke bowl.
1. In a large dish (big enough to fit the kahawai fillets flat and side by side) grate the beetroot and juice the orange and lemon, add a decent whack of salt and pepper and mix. Lay the fish in and make sure all surfaces are coated. Cover and pop in the fridge overnight. You can also do this in a vacuum-sealed bag or glad bag. Suck the air out but don't vacuum it – this will speed up the curing.
2. In the morning, take the fish out of the cure, let the liquid drip off and remove bits of beetroot.
3. Slice the fillets width ways to your desired thickness – we recommend about 3–4mm. When you’re done, the rest of the fish can be stored in a sealed container or bag for up to 3–4 days in the fridge. The cure will help preserve it and the flavour will intensify the longer it is kept.
4. Toast your bagels and smear with a generous helping of cream cheese. Layer your cured kahawai on top and garnish with copious amounts of dill, a sprinkling of capers and some zest and juice of a lemon. Too easy! If you're feeling a bit saucy like us, try a drizzle of sesame oil.
Recipe by Zak Olsen and Tamar Wells
