Kahawai is such an underrated fish. Plentiful and easlily caught. It was the first fish I had ever caught as a boy with my great uncle at the river mouth in Gisborne. It always brings back great ...

Rub the kahawai with the dry brine — ½ tsp salt and 1 tsp sugar per fillet. Cover and refrigerate the fish for a few hours, preferably overnight. Bring the rice vinegar, sugar, salt and kombu ...