Recipes on this page: Baked Kingklip , Cantonese
Kingklip corners , Kingklip
on skewers with pepper sauce , Lemon Grass Stir Fry
BAKED KINGKLIP WITH TABBOULEH SALAD AND RED PEPPER RAGOUT
pieces of kingklip, approx 160g skinned and deboned
4 red peppers
3 cloves garlic
1 sprig thyme
6 basil leaves
100 ml olive oil
100 ml tomato juice
4 teaspoons bulgur wheat
2 artichoke hearts, marinated in lemon juice and olive oil
8 teaspoons chopped parsley
2 teaspoons chopped coriander
4 teaspoons chopped rocket
½ lemon, juiced
½ green chilli finely chopped (no seeds)
12 pipped black olives
1 small carrot
1 small baby marrow, salt and pepper to taste
white wine vinegar
4 large tomatoes
Ragout: Cut the pepper in half and remove all seeds, then lay on a
grill to blacken the skin; drizzle with olive oil and sprinkle with thyme,
basil and 1 chopped garlic clove. Transfer to a bowl with all the
juices and cover with cling film and leave to cool. When this is cool
it will be really easy to remove the skin. Chop roughly, mix with the
onions, add the tomato juice and cook until a ragout is formed.
For the fish: Season
the fish with salt and pepper and seal in a hot pan in very little
oil. Transfer to a roasting dish and spoon on the ragout.
Remove the skin from the tomatoes by placing them in boiling water for a
few seconds and then dipping them in ice water. This will cause the
skin to blister, making it easy to remove. Cut them in quarters and
remove the insides, leaving only the outside petals. Place two petals
on each piece of fish, drizzle with olive oil and chopped herbs. Bake
the fish at 180 degrees for 7 minutes in the oven.
For the tomato chips: Slice one tomato into rings and
place on a baking tray with salt, pepper and herbs. Leave in a very
low oven for approx. 2 hours to dry. The salt with remove the water
from the tomato and speed up the drying process. This is used later
as a garnish on top of the fish.
For the Vegetable Vinaigrette: Chop the
onions, baby marrows and carrots into small dice and cook without browning
in olive oil. When they are soft, add the white wine vinegar and salt
and pepper to season. Allow to cool.
For the Tabbouleh Salad: Cover
the wheat with boiling water and stir with a fork until the wheat swells
and is soft. Rinse under cold water to prevent cooking process from
continuing. Drain well, add chopped garlic,
olive oil, lemon juice, herbs, black olives, chilli,
coriander, artichoke hearts and season to taste.
The final presentation: Place the Tabbouleh
Salad in the middle of the plate. Place the fish on the salad with a
teaspoon of olive puree on each fish fillet. Stick the tomato disc
into the olive puree. Dress the plate with the vinaigrette and
garnish with flat leaf parsley.
and tastebud tantalising
way to serve this flavoursome fish.
Preparation Time: Â± 10 minutes
Cooking Time: Â± 25 minutes
Total Time: Â± 35 minutes
Oven Temprature: 180 Â°C
2 Sea Harvest Kingklip Fillet Cuts
14 g Ginger Â± 6 cm
3 Spring onions, shredded
1 Garlic clove, crushed
15 ml Soy sauce
7.5 ml White vinegar
5 ml Sesame oil
5 ml Chilli flakes (optional)
15 ml Fresh coriander
Preheat oven to 180 Â°C.
Cut ginger into matchstick size pieces and finely shred spring onions.
Arrange kingklip in the centre of a foil sqaure.
Drizzle each piece of fish with soy sauce, vinegar
and sesame oil.
Sprinkle with chilli flakes, garlic, spring onion
Pull all four corners of the foil together and fold over the edges to make
a tent shape.
Bake for Â± 25 minutes or until fish is cooked.
Serve with coriander rice.
Kingklip on Skewers with
Whipped Pepper Sauce
This sauce will become
one of your classic basics – it is also exceptionally good with cold
500g kingklip, filleted and skinned
1 T (15 ml) fresh lemon juice
Ina Paarman’s Lemon and Black Pepper
30 cherry tomatoes (as small as possible)
½ cup (125 ml) whipping or fresh cream
1 x 200ml Ina Paarman’s Pepper Ready to
½ bunch finely snipped chives
1 t (5 ml) Ina Paarman’s Garlic Pepper
Cube the fish into 2cm x 2cm cubes. Toss with the lemon
juice, seasoning and a generous amount of olive oil to coat the fish. Do
this beforehand and leave in the fridge for at least an hour. Thread 1
piece on a skewer. Grill on a hot cast iron griddle pan until nicely marked
on the outside and just cooked inside, skewer a baby plum tomato on each
end. Whip the cream until it holds shape. Add the cold pepper sauce, finely
chopped chives and seasoning. Mix gently with a spatula until blended.
Cover and refrigerate until 1 hour before serving time. Serve the hot kingklip skewers with the sauce at room temperature
LEMON GRASS STIR
and flavoursome combination of flavours and textures.
Preparation Time: ±15 minutes
Cooking Time: ± 15 minutes
Total Time: ± 30 minutes
15 ml Cooking Oil
15 ml Lemon Grass
1 Garlic Clove, crushed
10 ml Ginger, finely chopped
½ Red, Green and Yellow Peppers each, thinly sliced
2 Carrot, julienne
1 Celery Stick, thinly sliced
10 ml Fish Sauce
15 ml Lemon Juice
2 Sea Harvest Kingklip Fillet Cuts, cubed
500 ml Cooked Tastic Jasmine Rice
Prepare all vegatables.
Heat oil in large frying pan/wok. Add ginger, garlic and lemon grass and
cook for 1 minute.
Add carrots. Cook for a further 1-2 minutes. Add peppers, mangetout and celery. Cook for 3-5 minutes.Season
Remove vegetables from the pan/wok. Fry the fish until cooked. Add fish
sauce and lemon juice to fish.
Serve the stirfry with Jasmine rice. Season to
Did you know?
Mangetout are also commonly known as snow peas