Request: Kingklip recipes

Easy and reasonably quick:

Get a couple of new potatoes, green beans, Kalamata olives and some Pancetta... Par boil the potatoes for about 10 minutes and add the beans right at the end. Halve the potatoes and pop them, the olives and the beans onto a baking tray.
While that's happening, cut the fish into reasonably sized portions and wrap them in the pancetta.
The wrapped fish goes on top of the potatoes... Season, drizzle with Olive Oil and lemon juice and into the oven at 200 odd 'till the fish is cooked. Carefully not to overcook so keep checking.
Finally, make sure you have a bottle or two of great wine and you're good to go. ;)


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bwana said:
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.
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I'll use Olive oil for almost everything except actual cooking or frying as such.
I agree, you let the heat get away from you for a second and you have ruined whatever you were cooking up.
Tastes awful.
Also for fish, the flavor of the oil is to much in my opinion. If you don't like butter fry then with water, need to keep adding small amounts though during the process.
 
What you'll need:

Thermometer
Large cooler box
Zip lock bags
Ruler
Large bath towel

Method:

Measure the thickness of the fish and jot this down
Season room temperature (very important) fish with salt and pepper on both sides and leave for 10min while you do the prep.
Fill cooler with hot water from your tap, minimum 60C.
Place fish in zip lock bags, cover with olive oil (plenty, actually cover the fish with the oil). If you have more than one piece of fish in each bag, ensure that they are not touching.
Add about 10 whole coriander seeds to each bag.
Now, slowly submerge the bag in a large vat of water (cooler box works fine) and use displacement to remove all of the air in the bag. Seal, leaving one corner open slightly, then turn the bag slightly to remove the last small air pocket from the open hole. Now seal fully. There should be no (or as close to it) air in there. Air will make it float while cooking and will not work.
Place in cooler box with thermometer in water. Water must be around 60C and must remain there, so wrap the towel around the cooler box for better insulation.

For cooking times, that depends on your thickness. Refer to this guide for times for fish ~ http://www.douglasbaldwin.com/sous-vide.html#Fish_and_Shellfish

It is the pasteurization time guide for fish that you'll need there. Check your water temp every 20min to be sure that you're remaining around the 60C mark. You can add from the kettle if necessary but shouldn't be. Other meats like chicken or beef might require a refill over the lengthy cooking time. If you do fill from the kettle, always stir the new water in to ensure that the water is an even temperature throughout.

Once done, you can drain and eat as is, or get a pan smoking, smoking hot and sear on each side for no more than one minute.

Well done. You just cooked and ate what might be your first ever sous vide poached fish...
 
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I also use the above method to slow cook beef, lamb, pork and chicken for hours...
 
DJ... said:
I also use the above method to slow cook beef, lamb, pork and chicken for hours...
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The only problem I had with Sous vide cooking was the plastics. BPA's leech into the food more when plastic heated or frozen.
I looked for the most recent article about this issue but when I raised the issue at cooking school in 2009 I got laughed out of the kitchen. Nowadays my concerns may be unfounded but I still use canning jars.

BY NATHAN ON MARCH 12, 2013
Since writing Modernist Cuisine and Modernist Cuisine at Home, we’ve been asked many times to comment on the safety of cooking in plastic bags. Many of our sous vide recipes, from our Sous Vide Salmon and Rare Beef Jus to our Cranberry Consommé and Scrambled Egg Foam, require vacuum-sealing or using a zip-top bag. Similarly, many of our recipes that utilize microwaves, such as our Microwaved Tilapia, Eggplant Parmesan, and Microwave-Fried Herbs, require plastic wrap.

According to the latest research, the safest plastics for use with food are high-density polyethylene, low-density polyethylene, and polypropylene. Virtually all sous vide bags are made from these plastics, as are most brand-name food storage bags and plastic wraps such as Saran wrap. Polyethylene is widely used in containers for biology and chemistry labs, and it has been studied extensively. It is safe.

Less expensive, bulk plastic wraps sold to the catering trade are not as safe, however. These products are commonly made from polyvinyl chloride (PVC), which can contain harmful plasticizers that have been shown to leach into fatty foods such as cheese, meat, and fish. Legitimate concerns exist about food exposed to these plastics at high temperatures. Polyethylene-based plastic wraps are available at only slightly higher costs and do not raise such concerns. An easy way to spot the difference is to check that your cling wraps or plastic bags are rated microwave-safe. Bags and wraps made form polyethylene are generally microwave-safe, whereas those that contain polyvinyl chloride plastics generally are not.

Many professional kitchens use clear, rigid, plastic storage containers that are made from polycarbonate. While they are currently approved for food use, these plastics also may be a cause for concern because they contain bisphenol A (BPA), a chemical that can disrupt hormone activity and leach into foods and beverages. Cracks and crazing due to wear and tear increase the rate at which BPA leaches out of polycarbonates.

The bottom line is that bags made expressly for cooking sous vide are perfectly safe—as are oven bags, popular brands of zip-top bags, and stretchy plastics such as Saran wrap. If you remain hesitant to try cooking sous vide due to concerns over plastic, you can always use canning jars instead, but beware that cooking times will be longer.

—Adapted from Modernist Cuisine and Modernist Cuisine at Home
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Which is why I suggest ziplock bags. They're perfectly safe for sous vide...
 
BPA, you would have to eat copious amounts of plastic to get BPA to a dangerous level in your body, the plastic will kill you first.

If you are so concerned about BPA which in reality you should not be (unless you eat it for lunch in raw form), never ever touch a till slip in your life again, and best not let your kids play on the carpet.
More BPA there than in any form of packaging.
 
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Sneeky said:
BPA, you would have to eat copious amounts of plastic to get BPA to a dangerous level in your body, the plastic will kill you first.

If you are so concerned about BPA which in reality you should not be (unless you eat it for lunch in raw form), never ever touch a till slip in your life again, and best not let your kids play on the carpet.
More BPA there than in any form of packaging.
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We actually don't know how much it takes to kill but that's not what I worry about. It's the endocrine disruption caused by BPA's and we consume plenty here in liquid form in all plastic bottles. The EU have a numbering system for their plastic drinking containers and food containers - we don't. I don't even know if it helps- Also comes from cheap chinese plastic sandals people wear most of the time.
This endocrine disruption may or may not be linked to early onset puberty- we're seeing kids hit puberty as young as 9.
Makes you wonder. Even my kid is developing faster than I did at her age by at least 3-4 years.
I prefer my liquids in stainless steel or glass and have for years.
 
Hosehead said:
We actually don't know how much it takes to kill but that's not what I worry about. It's the endocrine disruption caused by BPA's and we consume plenty here in liquid form in all plastic bottles. The EU have a numbering system for their plastic drinking containers and food containers - we don't. I don't even know if it helps- Also comes from cheap chinese plastic sandals people wear most of the time.
This endocrine disruption may or may not be linked to early onset puberty- we're seeing kids hit puberty as young as 9.
Makes you wonder. Even my kid is developing faster than I did at her age by at least 3-4 years.
I prefer my liquids in stainless steel or glass and have for years.
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To put it in perspective, salt and sugar are far more deadly by comparison and are directly linked to millions of deaths world wide. There are no 'may or may not's' about it. ;)
No public outrage there.

BPA, on the other hand, not. The levels are insignificant.


Sorry MickeyD, hows that Kingklip coming along? :)
 
Sneeky said:
BPA, on the other hand, not. The levels are insignificant.
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Orly. so you has a crystal ball. Never mind, it's like explaining something to a petulant child.
We all know excessive sugar causes damage mostly through diabetes so when you see people missing toes or feet when there's no good reason to have done so - its probably sugar.
And when you see kids crawling upside down on the ceiling, like Spiderman, it's likely sugar, not ADHD.
so sugar=bad=chop chop
Salt is something neither Man nor beast can survive without. The dreck we get sold by the plastic bottle is not salt. It might look like salt and taste like salt but it's not salt. See all the salt is sold to the chemical companies and the leftover crap is sold to the consumer in big containers full of free flowing agents and god knows what else. We as a country have a terrible problem with salt we have a tendency seen nowhere else in the world to salt our food to death. Saffers love Salt chemical or otherwise- otherwise being sea salts and premium natural salts. Cooking schools are so corrupted by the latest generation of instructors that you get penalised for not salting or as they say seasoning the food enough.
In Urop they probably use half the amount of salt we use. I can't tell you how many resturants here have ruined a perfectly good dish by oversalting. But you wouldn't know because your tastebuds are so salted up and the excess jams up your kidneys but you won't know that either until you find yourself hooked to a dialysis machine and by then it's too late unless some Indian sells you a Kidney. Look around next time you go noshing and the first thing the Ogre at the table does as soon as his plate is put down in front of him is to grab the salt cellar and shake it like a demented mixologist all over his already seasoned food.
Salt = bad . yep.

BPA. because they disrupt the endocrine system give rise to a whole host of medical problems. Remember we've only ever had plastic containers for a generation and a smidgeon. You can bet good money on BPA's doing serious damage in many more ways than salt or sugar ever could but the worst part is you can't yet connect all the dots. But put it this way we are far fatter and far sicker than we ever were at any stage of modern human existence. We've got unexplained **** happening all over the place. We've cancers that were unheard of decades ago. So think about how much BPA you unwittingly consume on a daily basis ever since you sucked a plastic teat in a plastic bottle of microwaved milk and try and see that its really harmless the accumulation of ingested BPA over time. I beg to differ. Your crystal ball is a different model from mine. In fact yours is probably Plastic and made in China.

Nice kingklip McD? finger lickin good?
 
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Hosehead, save the sarc, its all about levels and amounts with all 3.
Polycarbonate resins have been around since the 60's, Epoxy resins for yonks.

If their is any doubt naturally one would be foolish not to go the safer route regarding infants. Can not argue that 1 little bit.

The point I am making is that in there are far more commonly used substances that we willingly ingest that pose far greater health risks due to the levels/amounts consumed over time.
The FDA also support the bpa free infant bottles/products drive, and rightly so, but not based on any concrete fact, more as a precaution.
As far as they are concerned for the rest of us they are not worried after numerous migration studies on various types of packaging.
Lets not ruin this thread, start a new one and I will gladly chime in.

Hmmm Kingklip
 
Personally I think when comparing Hake and Kingklip, the latter is over rated. I'd rather buy Angel and smoke or pan fry it....and it's cheaper than Hake and way more delicious than both the other put together.
 
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MickeyD

Here's the gen.

Never, ever, purchase mature Kingklip, NEVER. The 'wings' on the mature fish and the size of the flesh just don't work.

Anyhoo, baby(ish) Kingklip is best. Here's how :

Cut across into decent fingers (not yours). Flour or maizena, egg (into which all seasoning goes (garlic, coriander (yes), mustard powder, herbs et al)) and cream cracker crumbs. Leave in fridge for half hour min.

Pan fry in butter or good oil on medium until crumbs start to brown. The flesh is protected by the outer mixture. Remember, the flesh cooks through after it is removed from the pan. Too many people overcook fish and flavour is sacrificed.

Serve topped with spinach-cheese sauce.
 
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