Vietnamese-style kahawai sliders
Marinating kahawai in Vietnamese flavours really brings out the best of this underrated Kiwi fish, and bite-sized pieces served in slider buns makes for a sensational summer supper.
Makes 10 small sliders 400g skinless, boneless kahawai or other firm-fleshed fish
2 cloves garlic, finely chopped
3cm piece ginger, peeled, grated 1 teaspoon fish sauce 1 teaspoon turmeric pinch of chilli flakes 1 small bunch dill, coarsely chopped 2 tablespoons rice vinegar 1 tablespoon sugar 1 teaspoon sea salt 1 carrot, peeled, cut into matchsticks 1 cup mung beans 1 spring onion, thinly sliced 2 radishes, cut into matchsticks
2 tablespoons sunflower oil for frying
2 spring onions, finely chopped 1 packet slider buns mayonnaise to serve (I’m fond of Japanese kewpie mayo or Sabato’s Yuzu Mayonnaise) Cut the fish into bite-sized pieces. Mix with the garlic, ginger, fish sauce, turmeric, chilli flakes and half the dill. Set aside to marinate for 30 minutes. Combine the rice vinegar, sugar, sea salt and 1 tablespoon of water.
Add the carrot, mung beans, spring onion and radishes, stir to toss and let sit for 15 minutes. When you’re ready to cook, heat the oil in a frying pan, fry the remaining dill with the spring onions for a minute or until wilted, then add the fish and cook until golden 2 -3 minutes per side.
Cut open the slider buns, spread with a little mayonnaise, add the fish and top with the vegetables. – Ginny Grant, Cuisine