Fresh kahawai, iki’d and bled immediately upon ... In a suitable saucepan, place the beetroot, sugar and vinegar. Cover with cold water and place on high heat. Bring up to the boil, reduce ...

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 ...