Name: Pickled kahawai
Cook time: 10 min
Total time: 10 min
Ingredients: 1/4 cup non-iodised salt; 4 cup water per 500g of kahawai fillets (or mackerel, herring or mullet); 2 cup white vinegar; 1/4 cup sugar; 2 teaspoon peppercorns; 1 teaspoon mustard seeds; 3 bay leaves; 3 whole cloves; 1 onion; 2 lemons

Pickled kahawai

Pickled kahawai brought to you by Taste. Part of a sustainable dining event by Taste and Lincoln University. Recipe by: Michael Smith, photography by: Jani Shepherd and styling by: Fiona Hugues.