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Kingklip

Harissa Fish Pie

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Harissa Fish Pie

Course: Main Course
Cuisine: Seafood
Diet: Gluten Free
Keyword: Comford Food, Fish Pie, fresh fish, frozen fish, Haddock, hake, prawns
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 6
This is a great recipe for clearing out your leftover frozen fish - haddock is a must in this one and I used some hake, kingklip and prawns in this one (but you can really use any fish). It takes a bit of effort and time, but it is soooo worth it! This one is a crowd pleaser for the whole family.
Baking the sweet potatoes instead of boiling them is essential! It makes it 10 x more delicious. So I put them in the oven around the time that we were having lunch, pulled them out when they were done and let them cool down completely before ripping the skin off with my fingers.
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Ingredients

Instructions

  • Heat the oven to 180C. Prick the sweet potatoes with a fork and cook until soft (this can take up to 2 hours depending on the size of your sweet potatoes, so plan/make ahead!). Baking them like this is absolutely worth the effort! Remove the skin and mash the flesh with 2 tbsp of the oil, the cumin and paprika. I like to use a stick blender to get it beautifully smooth, but this is not essential. Set aside and keep warm.
  • Meanwhile, heat a frying pan with a glug of oil and cook the onions and peppers until soft.
  • In a separate saucepan, warm the milk over a low-medium heat. Then add the fish pie mix and prawns and cook for 4 mins until the prawns have just turned pink. Remove the the fish and prawns and reserve the milk.
  • Add the harissa paste to the onions and peppers and cook for 2 mins.
  • Add the reserved milk bit and cream to the onions and peppers. When the mixture starts bubbling, combine the cornflour with a little milk and add - stirring the whole time. Once it starts to thicken, add the spinach and cook until wilted. Lastly, add the fish and prawns, stirring carefully.
  • Pour the fish mixture into an ovenproof dish, then spoon over the sweet potato mash. Carefully spread it out, then rough it up with a fork.
  • Bake for 20 mins, then grill for 10 mins on the hottest setting. Serve with cooked greens of your choice.

Lemon Herb Kingklip in a Bag

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Lemon Herb Kingklip in a Bag

Course: Main Course
Cuisine: Fish, Seafood
Diet: Gluten Free
Keyword: baked fish, fresh fish, frozen fish, health
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2
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Ingredients

  • 1 kingklip fillet
  • 1 lemon thinly sliced
  • 2 Tbsp olive oil
  • 1 Tbsp dried parsley you can also use fresh - double the amount
  • salt and pepper
  • chilli flakes taste
  • 8 baby tomatoes halved
  • 1 clove garlic sliced

Instructions

  • Preheat oven to 180’C (160’C fan) and line a tray with baking paper.
  • Tear of a 30cm piece of baking paper and lay it flat on the prepared tray. Place the fish in the middle of the paper. Top the fish with the lemon slices, herbs, olive oil, salt, pepper and chilli flakes. Scatter on the the tomatoes and garlic. 
  • Take each corner of the paper and fold into the centre to form a bag, then fold to seal it.
  • Bake for 15-20 minutes or until the fish is cooked through. Spoon the wonderful juices over the fish, you won’t want to miss a drop!

Kingklip Thai Red Fish Curry

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Kingklip Thai Red Fish Curry

Course: Main Course
Cuisine: Asian, Thai
Diet: Gluten Free
Keyword: curry, fresh fish, frozen fish, kingklip, main course, Thai
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
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Ingredients

  • kingklip fillets about 400g each
  • 1 tsp turmeric
  • 4 Tbsp peanut oil
  • 3 Tbsp Thai red curry paste
  • 4 onions finely chopped
  • grated rind of 1 lime
  • 1 cup coconut milk
  • 8 small red/green chillies
  • 2 Tbsp fish sauce
  • juice of 1 lime or half a lemon
  • 20 fresh basil leaves

Instructions

  • Rub fish with turmeric and salt and fry lightly in hot oil.
  • Remove from pan. Place red curry paste and onions in pan stirring constantly until fragrant. Add grated lime rind, coconut milk, 1 cup of water, whole chillies and fish sauce. Simmer uncovered for 10 minutes.
  • Add fish and continue to simmer for a further 10 mins. Stir in lime juice and basil leaves and serve at once with steamed rice.

Baked Fish with Tahini Sauce (Falastin, Sami Tamimi)

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Baked Hake with Tahini Sauce

Course: Main Course
Cuisine: Middle Eastern
Diet: Gluten Free, Halal
Keyword: baked fish, comfort food, white fish
Total Time: 1 hour 20 minutes
Servings: 4 generous servings
Author: Sami Tamimi (from Falastin)
This is a delicious, rich fish bake - perfect for a winter's evening. We used hake, but you can use any firm white fish.
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Ingredients

For the tahini sauce

  • ¼ cup tahini plus 2 extra Tbsp
  • 2 cloves garlic medium, coarsely chopped (2 tsp)
  • 2 Tbsp fresh lemon juice
  • ½ tsp sea salt

For the fish

  • ¼ cup extra virgin olive oil plus 3 Tbsp extra, divided
  • 2 medium onions thinly sliced (3½ cups)
  • 800 g firm white fish
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp finely grated lemon zest
  • 1½ tsp ground cumin
  • salt & freshly ground black pepper
  • ¼ cup all-purpose flour (plus 2Tbsp extra) replace with gluten free flour or cornflour if gluten free
  • 2 medium hot green chillies serrano or jalapeno, stemmed, seeded and thinly sliced
  • 3 Tbsp pine nuts
  • ½ cup Italian parsley coarsely chopped
  • 1 tsp ground sumac

To serve

  • lemon wedges

Instructions

  • Make the tahini sauce: In a medium bowl, whisk together the tahini, garlic, lemon juice, salt, and ¼ cup cold water to make a thick and creamy sauce. Set aside.
  • To a large skillet over medium-low heat, add 3 tablespoons of olive oil; when the oil is hot, add the onions and cook, stirring occasionally, until wilted, 10–12 minutes.
  • Add 3 tablespoons cool water and cook, stirring occasionally, until the onions have completely softened but have not taken on any color, 8–10 minutes more. Remove from the heat and set aside to cool to room temperature.
  • Preheat the oven to 425°F.Meanwhile, in a large, shallow bowl, stir together the lemon juice and zest, and ½ teaspoon cumin; season to taste with salt and black pepper, then add the fish fillets and turn several times to coat. Set aside to marinate at room temperature for 10 minutes. (Don’t leave it for much longer than this, otherwise the fish will start to break down.)
  • To a medium skillet over medium-high heat, add the remaining oil. Sprinkle the flour over a large plate and, one at a time, lift the fish pieces from the marinade and lightly dredge in the flour. Add the fish to the skillet (without crowding the pan) and cook, turning once halfway through, just until both sides are golden, about 2 minutes per side. Transfer the fish to a 9-by-13-inch baking dish and set aside.
  • Stir the cooled onions and the chillies into the reserved tahini sauce, then pour the sauce over the fish, smoothing the surface with the back of a spoon. Sprinkle with the pine nuts, transfer to the oven, and roast until the fish is just cooked through, 6–8 minutes. Switch the oven to the grill setting and continue cooking until browned and bubbly, about 3 minutes more.
  • Sprinkle with parsley and sumac and serve warm or at room temperature, with lemon wedges on the side.

Prawn and Kingklip Laksa

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Prawn & Kingklip Laksa

Course: Main Course
Cuisine: Asian
Diet: Gluten Free
Keyword: kingklip, prawns
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Author: Ren Elworthy
I found this recipe in a Fairlady magazine 10 years ago and it regularly features at special dinners in our home. I often substitue the ingredients, but this was the last version and it was an absolute crowd pleaser!
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Ingredients

For the laksa paste

  • 1 shallot or ½ red onion finely chopped
  • 2 garlic cloves crushed
  • ½ tsp sea salt
  • 2 bird's eye chillies chopped
  • ⅓ cup macadamia nuts chopped
  • 3 cm fresh ginger peeled and chopped
  • 2 stems lemon grass peeled and sliced
  • 2 Tbsp fresh coriander
  • 2 tsp shrimp paste
  • 1 tsp coconut sugar you can use cane sugar
  • 1 tsp ground turmeric
  • ¼ cup macadamia nut oil or peanut oil

For the soup

  • 1 Tbsp macadamia nut oil or peanut oil
  • 3 cups fish stock
  • 1 can coconut milk
  • 200 g rice noodles optional
  • 400 g prawns heads off and deveined
  • 400 g kingklip fillet cut into bite sized chunks

To serve

  • ½ small cucumber peeled and sliced into matchsticks
  • 100 g mung bean sprouts
  • 50 g chopped macadamia nuts toasted
  • red chilli sliced
  • fresh coriander

Instructions

  • Blend all the paste ingredients in a Nutribullet or mini food processor. You can also use a pestle and mortar, but it would require some elbow grease! If you're doing it in a pestle & mortar, start with the onion, garlic and salt and then add the rest of the ingredients one by one.
  • Heat 1Tbsp oil in a large wok and fry the laksa paste until fragrant. Add the fish stock and bring to the boil, then simmer for about 15 minutes. Add the coconut milk and cook for a few minutes before adding the noodles, prawns and kingklip. Simmer until the seafood is cooked.
  • Serve immediately with the cucumber, bean sprouts, macadamia nuts, chilli and coriander.

Kingklip with Buttered Leeks and Pancetta

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Kingklip with buttered leeks and pancetta

Course: Main Course
Cuisine: Seafood
Diet: Gluten Free, Low Carb, High Fat Low Carb
Keyword: fresh fish, kingklip
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 generous servings
This delicious dish was quick and easy to prepare. You can't go wrong with these beautiful ingredients.
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Ingredients

  • 1 kingklip fillet 400-600g, cut into large chunks
  • 80 g Richard Bosman pancetta
  • 4 medium leeks
  • 2 cloves garlic
  • 1 Tbsp olive oil
  • 4 Tbsp butter
  • salt and pepper
  • juice of 1 lemon
  • chopped parsley to serve

Instructions

  • Heat your grill.
  • Preheat a heavy-bottomed pan and cook the pancetta until crisp (pancetta cooks much faster than regular bacon, so this only takes a few minutes). Set aside on kitchen paper and leave the residual fat in the pan.
  • Fry the leeks for a couple of minutes before adding the garlic. Continue to cook gently and stir frequently so that they do not brown. Remove from the heat and set aside.
  • Season the kingklip on both sides. Add the olive oil to the pan and fry the kingklip for a few minutes on a side until slightly golden.
  • Add the butter to the pan and once melted, baste the fish. Add the leeks back into the pan with the lemon juice. Transfer to the oven for a few minutes to get some colour on the kingklip.
  • Serve with chopped crispy pancetta, some chopped parsley and wilted greens.

Garlic Parmesan Baked Fish

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Garlic Parmesan Baked Fish

Course: Main Course
Cuisine: Keto
Diet: Gluten Free, Low Carb, High Fat Low Carb
Keyword: fresh fish, frozen fish, hake, kingklip
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Here’s a recipe to convince you that fish and cheese can be comfort food and not a food sin after all!
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Ingredients

  • 60 ml softened salted butter
  • 1 Tbps mayonnaise
  • ½ cup grated Parmesan cheese
  • 2 Tbsp chives finely chopped
  • 4 garlic coves or more
  • good grinding of black pepper
  • 1 kg firm white fish portioned into 4 pieces
  • juice of half a lemon
  • salt & pepper to taste

Instructions

  • Preheat your oven to 225˚C. Season the fish with the salt, pepper and lemon juice and place them in a baking dish.
  • Mix the rest of the ingredients together and spread it evenly on the fish portions. Bake for about 10 minutes until lightly browned and cooked through. Serve!

Chilli Butter Roasted Kingklip

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Chilli Butter Roasted Kingklip

Course: Main Course
Cuisine: Seafood
Diet: Gluten Free, Low Carb, High Fat Low Carb
Keyword: fresh fish, frozen fish, kingklip
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
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Ingredients

  • 3-4 garlic cloves crushed
  • 1 tsp chilli flakes
  • 1-2 tsp smoked paprika
  • 100 g butter
  • 1 kingklip fillet about 500g
  • drizzle olive oil

Instructions

  • Gently fry the crushed garlic, chilli flakes and smoked paprika in 100 g butter for a few minutes until caramelised.
  • Preheat the oven to 200°C.
  • Divide the kingklip fillet into 4 portions and season both sides.
  • Heat an ovenproof pan until very hot, drizzle with olive oil and place the fish in the pan. Fry for a few minutes until slightly golden and the fish releases from the pan.] Turn over, add half of the flavoured butter and roast in the oven for 5 minutes or until cooked through.
  • Serve with the pan juices, steamed greens and remaining butter.

Creamy Keto Fish Bake

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Creamy Keto Fish Bake

Course: Main Course
Cuisine: Seafood
Diet: Gluten Free, Low Carb, High Fat Low Carb
Keyword: fresh fish, hake, kingklip
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
This recipe’s for or our low carb/keto followers and works equally well with either hake or kingklip. I adapted it from a recipe I found on dietdoctor.com.
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Ingredients

  • 2 Tbsp olive oil
  • 500 g broccoli
  • 6 spring onions finely sliced
  • 2 Tbsp small capers
  • butter for greaing the dish
  • 800 g firm white fish
  • 1 cup heavy cream
  • ¾ Tbsp Dijon mustard
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • 1 Tbsp NOMU parsley & lemon seafood blend

For serving

  • leafy greens of your choice

Instructions

  • Preheat the oven to 200°C.
  • Divide the broccoli into small florets, including the stem, then fry in heated oil on medium high for 5 minutes, until golden and soft.
  • Season with salt and pepper .Add the spring onions and the capers and fry for another 1-2 minutes.
  • Transfer everything to a greased baking dish and place the fish on top.
  • Mix parsley, whipping cream and mustard, then pour it over the fish and vegetables. Top with slices of butter.
  • Bake for 20 minutes or until the fish is cooked through, and flakes easily with a fork. Serve with wilted greens.

Cajun Baked Kingklip

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Cajun Baked Kingklip

Course: Main Course
Cuisine: Seafood
Keyword: fresh fish, frozen fish, kingklip
Servings: 2
We love @nomuchirps spice rubs - they make it very easy to produce a flavourful meal with minimal fuss. This Cajun baked kingklip was delicious, but also super quick to make. We’d sold out all our fresh kingklip when I wanted to make this dish, so I defrosted a frozen fillet I had in the freezer. Kingklip really does freeze beautifully and we honestly couldn’t tell the difference! I served it with cauliflower mash and sautéed greens.
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Ingredients

Cajun Garlic Butter Sauce

Instructions

  • Preheat the oven to 200 degrees.
  • Place the fish in a baking dish and season.
  • Whisk together the ingredients for the sauce and spread it over the fish.
  • Bake for about 15 minutes or until the fish is opaque and flakes easily.
  • Serve with veg of your choice

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