Request: Kingklip recipes

MickeyD

MickeyD

RIP
Joined
Oct 4, 2010
Messages
139,095
Reaction score
432
Location
Nelson Mandela Bay
Any advice (except for braai'ing it)?

Preferably baked or grilled but can also be a curry...

Also have some crayfish tails, LM prawns and plenty of calamari !!!
 
MickeyD said:
Any advice (except for braai'ing it)?

Preferably baked or grilled but can also be a curry...

Also have some crayfish tails, LM prawns and plenty of calamari !!!
Click to expand...


Sounds like a nightmare for me.
Love fish, but shellfish & octopuss / squid things - nooo noooo !

but enjoy !!!
 
Fresh Kingklip, hot pan butter garlic and dill, as it is finished cooking squeeze fresh lemon juice in the pan and pour over the feeesh.
 
Ye, Kingklip is a gorgeous taste ..... leave it as plain as - little butter and garlic and/or lemon is the way to go. It's actually well suited to a pan fry.
 
Salt, butter in pan. Not a lot, just enough to provide enough initial moisture so as not to stick or burn.

Fry med heat. Freshly squeezed lemon onto fillet in pan, cover.

Depending on the fillet thickness it only takes a few minutes, just before the fish is done, deglaze pan with some white wine and get that mixture all over the fillet. I like it if the pan has just started to brown a fraction (not burn) prior to deglazing with wine.

Cover briefly to get the flavor steamed in.
Serve with rice and some green/yellow/red pepper slivers and/or salad of your choice.
Pour some of the residual sauce in the pan over the fillet on the plate.
I don't use garlic with fish fillets, but you can add garlic butter later if you like at the table.
 
Last edited:
with fresh kingklip ... normally make a green paste ( lots coriander, some garlic,little ginger, little green pepper
chilli to taste and blend) -
cover the fish in your paste for an hour and 10 min before frying in a pan add lemon to fish.

in your pan ... butter, let it brown slightly (the butter) and then add fish and fry till its perfect.
with the left over paste add lots of butter and lemon and make a sauce in the same pan you fried the fish.
 
Deep78 said:
with fresh kingklip ... normally make a green paste ( lots coriander, some garlic,little ginger, little green pepper
chilli to taste and blend) -
cover the fish in your paste for an hour and 10 min before frying in a pan add lemon to fish.

in your pan ... butter, let it brown slightly (the butter) and then add fish and fry till its perfect.
with the left over paste add lots of butter and lemon and make a sauce in the same pan you fried the fish.
Click to expand...
Sounds good! Can I substitute the butter with olive oil, etc. ? I'm not a butter/margarine fan...
 
I normally stay away from the olive when doing fish .... for me it seems to invade the fish with it's taste too much.
 
MickeyD said:
Sounds good! Can I substitute the butter with olive oil, etc. ? I'm not a butter/margarine fan...
Click to expand...

you could but then try a nut oil, but for most of us that taste of butter is just unmatched! OH and don't fry
with extra virgin plz!
 
Deep78 said:
you could but then try a nut oil, but for most of us that taste of butter is just unmatched! OH and don't fry
with extra virgin plz!
Click to expand...
Why not? :confused: I looked around the interwebz most of the info I found dispelled the myth that you shouldn't.
 
bwana said:
Why not? :confused: I looked around the interwebz most of the info I found dispelled the myth that you shouldn't.
Click to expand...

honestly i have no idea what myth you are talking about but personally i dont like the taste of extra virg specially when frying ... its ok in salads and salad dressings, but using it to fry with adds a totally diff taste to the meal. like korn1 said use a lower quality olive oil to fry with ... its all about the taste you get after!
 
Korn1 said:
Some people say that you should use a low quality olive oil I think.
Click to expand...
True it does have a higher smoke point but even EV olive oil's is high enough to fry most foods at.
Deep78 said:
honestly i have no idea what myth you are talking about but personally i dont like the taste of extra virg specially when frying ... its ok in salads and salad dressings, but using it to fry with adds a totally diff taste to the meal. like korn1 said use a lower quality olive oil to fry with ... its all about the taste you get after!
Click to expand...

Never had any issue frying with EV olive oil because I keep an eye on the heat and make sure not to let get past it's smoke point - that's when it starts tasting nasty.
 
You must log in or register to reply here.
Back
Top
Sign up to the MyBroadband newsletter
X