The Taupiri Bay guesthouse came complete with a homebuilt smoker, so I made the most of the opportunity to experiment. Stuart’s morning catch of Kahawai was scaled and boned, then smeared with Manuka Honey, Palm Sugar and Sea Salt, then placed in the smoker for half and hour. It came up an absolute treat: golden, flaky and delicious. It was enjoyed on a picnic lunch of Sandwiches, complemented with Tamarillo Chutney, Avocado, Tomato and a freshly made Mayonnaise.
talk about a transformation! i love the three-steps to perfection on that fish dish – palm sugar sounds like a lovely sweetener with some complexity to it.
thanks for your comment Sarah, it was amazing to see it transform. Delicious too ; )