Menu
Cart

Kingklip

Kingklip with Buttered Leeks and Pancetta

, , ,

 

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.
Print Recipe

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

, , , , , ,

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!
Print Recipe

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

, ,

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
Print Recipe

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

, , ,

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.
Print Recipe

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

,

 

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.
Print Recipe

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

Roasted White Fish with a Coriander Crust

, ,

 

Roasted White Fish with a Coriander Crust

Course: Main Course
Cuisine: Middle Eastern
Keyword: fresh fish, frozen fish, hake, kingklip
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2
Liz and I are big fans of Middle Eastern food and my favourite cookbook (by a long shot) is Jerusalem by @ottolenghi and  @sami_tamimi - so when a friend shared this Sami Tamimi recipe with me, I knew it would be right up my alley. I also summarily bought his latest book, Falastin, which this recipe is from. I adapted the recipe a bit. He uses cod, but as we can't get it in SA, you can use either hake or kingklip, fresh or frozen. I used frozen (defrosted) kingklip portions.
Print Recipe

Ingredients

  • olive oil
  • 2 fat garlic cloves
  • 30 g fresh coriander finely chopped
  • 1½ tsp fish spice mix I used Woolies Baharat blend
  • pinch chilli flakes
  • 2 portions white fish
  • 4 large bay leaves
  • 1 lemon one half cut into very thin slices and the rest quartered, to serve
  • salt and pepper

Tahini sauce (optional)

  • 150 g tahini
  • 2 Tbsp lemon juice
  • 1 garlic clove crushed
  • salt

Instructions

  • Preheat the oven to 250°C fan.
  • To make the tahini sauce: Mix together all the ingredients and put aside.
  • Put a glug of oil into a small saucepan and place on a medium-low heat. Add the crushed garlic and cook for 10 seconds, then add the coriander, fish spice mix, chilli flakes, salt and a grind of black pepper. Cook for 4–5 minutes, stirring frequently, for the garlic to really soften, then remove from the heat.
  • Place the fish in a baking paper-lined roasting dish, and brush with more olive oil. Season lightly with salt and pepper then spoon the coriander mix on top of each fillet. Spread it out so that the whole top is covered, then top each one with a bay leaf along with 2 slices of lemon. Roast for 7–8 minutes, or until the fish is cooked through.
  • Serve at once, with about a tablespoon of tahini sauce drizzled over, if using, and a wedge of lemon alongside.

Kingklip with Basil & Lemon Pesto

,

 

Kingklip with Basil & Lemon Pesto

Course: Main Course
Cuisine: Seafood
Keyword: fresh fish, frozen fish, kingklip, white fish
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4
This is a @pesto_princess ‘s recipe, using our kingklip and their super popular basil & lemon pesto (which is the dairy free alternative to their classic basil pesto). We stock basil & lemon pesto in a 130g jar, 500g tub or 1kg tub.
Print Recipe

Ingredients

Instructions

  • Place the butter in a saucepan over medium heat and allow it to melt (a light coloured pan can make this step easier). Add the garlic and stir for about three minutes – you’ll notice the butter starts to smell nutty and should turn golden brown. Remove from the heat and pour into a clean bowl, adding the lemon juice, zest, garlic and seasoning. Leave to cool before adding the Pesto Princess Basil & Lemon Pesto.
  • Pat the fish dry using a paper towel. Season with salt and pepper and dust with flour on both sides. Shake off any excess flour before cooking in olive oil in a very hot pan. Cook for about three minutes on each side, or longer for thicker cuts of fish, until golden and crispy along the edges.
  • Serve immediately with steamed broccoli and drizzle with your Basil & Lemon Pesto butter sauce.

Baby Marrow and Kingklip Green Curry Parcels

, ,

 

Baby marrow and kingklip green curry parcels

Course: Main Course
Cuisine: Thai
Keyword: curry, kingklip
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 2
I love a green curry, so this recipe is right up my alley. I found it on the Food and Home website - https://www.foodandhome.co.za. I tweaked it a bit... I know one of my customers makes it every time she gets frozen kingklip portions from me (she comes especially for them!).
Print Recipe

Ingredients

  • 500g kingklip fillet cut into two portions (or 2 frozen kingklip portions, defrosted)
  • 2 Tbsp Thai Green curry paste I always use Mae Ploy brand - nothing else compares
  • zest of 1 lime
  • 150 g baby marrow ribbons slice lengthways with a peeler to achieve the ribbons
  • 2 leeks washed and trimmed, then finely sliced
  • 4 Tbsp coconut milk
  • salt and freshly ground black pepper
  • roughly chopped coriander leaves to serve
  • lime wedges to serve
  • few drops sesame oil

Instructions

  • Preheat the oven to 200˚C. Place each piece of fish in the centre of a large 25cm foil square. Turn up the edges of the foil to create a little parcel, which will contain the liquid and ingredients.
  • Top each piece of kingklip with half of the green curry paste and rub it onto the fish, followed by a little lime zest, a handful baby marrow ribbons, the sliced leeks and coconut milk (divide the ingredients between the parcels). Season well and crimp the top of the foil parcels to enclose the fish, making sure there are no gaps for the steam to escape.
  • Place the fish parcels in a roasting dish and bake in the preheated oven, 10 – 15 minutes. Check to see if the kingklip is cooked after this time has passed and return to the oven for a few minutes more, if needed.4. Serve with chopped coriander, lime wedges for squeezing, a few drops sesame oil and garnish with pea shoots, if desired.

Quick Fish Stew with Chermoula Paste

, ,

 

Quick Fish Stew with Chermoula

Course: Main Course
Keyword: fish stew, fresh fish, frozen fish
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
This is one of Pesto Princess's tried and tested fish recipes. We love the look of this stew and it's a lovely winter warmer.
Print Recipe

Ingredients

  • 3 Tbsp Pesto Princess Chermoula Paste
  • ⅓ cup warm water
  • ⅓ cup vegetable oil
  • 800 g firm white fish skinless
  • 200 g pearl/giant couscous optional
  • 1 Tbsp extra virgin olive oil
  • 1 red onion finely chopped
  • 200 g sweet potatoes peeled and diced into small bits (about 1cmx1cm)
  • 2 carrots peeled and diced into small bits (about 1cmx1cm)
  • 200 ml vegetable stock
  • 1 tin chopped tomatoes or 4 fresh tomatoes, blanched, peeled and diced
  • fresh coriander to serve

Instructions

  • In a bowl, use a fork to mix the Pesto Princess Chermoula Paste, water and oil. Cut the fish into bite-sized chunks and place these into your Chermoula marinade. Mix to cover all of the fish evenly and set aside.
  • If you are serving this dish with cous cous – either regular or giant/pearl cous cous (which we highly recommend!) make that now, according to packet instructions.
  • Heat a glug of olive oil in a large, heavy-based pot or pan over medium-high heat. Add the onions, sweet potatoes and carrots and cook for 5 minutes.
  • Empty the can of tomatoes into the pan along with the stock and stir well. Add the fish and any remaining Chermoula marinade and cook for a further ± 8 minutes, or until the fish is cooked through.
  • Serve the stew hot along with cous cous and fresh coriander.

Grilled Line Fish with Thai Pesto

, , ,

 

Grilled Line Fish with Thai Pesto

Course: Main Course
Keyword: fresh fish, line fish, pesto, white fish
Prep Time: 2 minutes
Servings: 1
Pesto Princess have been kind enough to share some of their tried and tested recipes featuring their pestos and our fish. This one is super simple, easy to make and never disappoints. You could use any firm white fish.
Print Recipe

Ingredients

Instructions

  • Combine the olive oil and pesto and set aside. Pat the fish dry and season with salt and pepper on both sides.
  • Heat some olive oil in a heavy-based frying pan to medium hot. Place the seasoned fish fillet skin-side down and cook for approximately 4-6 minutes before turning, lowering the temperature and cooking for a couple of minutes until the flesh is just cooked through.
  • Plate your fish and pour over your Thai Pesto drizzle. Serve with lightly steamed fresh, seasonal green veggies or a simple salad.

Load More