A Celebration of All That's Good In Family, Friends, Food, Wine and Travel Thursday, January 31, 2008 What To Do With Kahawhai...Fish Cakes Of Course Meeta from What's For lunch Honey has an event called Monthly Mingle. This month Comfort Food is the Subject. There is nothing more comforting than Fish Cakes and I have the perfect recipe...Have a look at Meeta's site here We were in beautiful Whangaroa still. Kind people from the good ship Donella anchored in our bay gave us a freshly caught Kahawhai...they were inundated with fresh tuna and the Kahawhai was superfluous to their needs. Not ours though. This fish is an oily fish and really best suited to either Sashimi and it is particularly excellent for fish cakes. Kahawhai needs to be bled immediately when caught and the nice Donella people did that so I just had to gut and filet it So for the fish cakes 1 large kumara (sweet potato) peeled and chunked Other half of the onion chopped Good knob of butter 2 eggs 2 tablespoons chopped coriander/cilantro Japanese Panko Breadcrumbs (the best ) Olive oil and a knob of butter for frying Poach the fish in the milk with the aromatics Only about 5 minutes don't overcook Remove, flake and set aside Meanwhile boil the kumara and onion in salted water Drain and mash with butter and the strained milk from the fish till you get a nice wet consistency Add eggs and fish and coriander Test seasoning and correct