Nati Kai
Written by: Tony Pereira
15 Dec 2014

Tony Pereira (manager of Te Tini o Porou) shares with Nati Link readers a South Seas flavoured take on a popular Christmas/New Years hakari kai. This is a simple easy healthy recipe where the citrus acid from the lemons or limes does all the cooking for you and can be prepared ahead of time.

Trevally is an ideal species for this recipe but could be substituted with fresh Moki, kingfish, Kahawai or with white fleshed fish such as Tarakihi, blue cod, or Gurnard. After the Trevally has been marinated the flesh turns white and as a rule of thumb make sure you season well with salt and pepper.

Under seasoning is often the biggest mistake most people make when preparing this dish. You can put you own spin on this dish by adding fresh red chili and garlic, this works well with the fresh coriander and lime juice. It can also be sweetened by using a very small amount of palm sugar if you find the lime juice too tart.
















• 300g fresh Trevally fillets (Available from Ngati Porou Seafood’s Real Fresh)

• Juice of 3-6 lemons or limes

• 1 tin (400g) lite Coconut Cream (Use full coconut cream if you like this dish richer)

• 1/2 bunch of spring onions

• Handful coriander leaves, chopped (optional)

• 4 vine ripened tomatoes diced

• 1/2 cucumber, diced

• Salt and pepper to taste


1. Cut fish into small cubes roughly 1cm to 1½ cm.

2. Place in a bowl with enough lemon juice to cover, and mix well.

3. Leave in fridge for 1 to 2 hours if you like the texture slightly firmer, or 3 to 5 hours if you prefer the fish cooked through.

4. Drain off lemon or lime juice optional (I like mine tart so I leave it in).

5. Add tin of coconut cream.

6. Add spring onion, coriander, tomatoes, cucumber and season with salt and pepper.


Tukuna mai o whakaaro