Kahawai only to be smoked? No we just love smoked fish.
Still seriously under rated with many used only for bait.
Blitz some seeded chiles, I used red think green would work fine too, a small red onion, couple of cloves of garlic, a hunk of ginger, spring onion with a teaspoon of honey and the juice and zest of a lemon or lime or both. Add some spices a few roast cumin (less) and fennel (more) seeds ground, a teaspoon of tumeric, paprika (smoked if you a smoky freak like me), some garam masala salt and pepper.
Portion skinless boneless Kahawai smear with chili paste and wrap in Bannana leaves (Soften in boiling water) adding a chunk of butter and a mint leaf to each parcel.
Cook on char grill or in blazing oven.
