kingklip Archives

Easter recipes

Pickled fish sosaties

10 minutes

Easter recipes

Homemade Cape Malay-style pickled fish

25 minutes, plus chilling time

Bacon recipes

Prosciutto-wrapped fish with creamy basil pesto

15 minutes

Seafood recipes

Simple kingklip supper

15 minutes

Asian recipes

Kingklip Bahn Mi

15 minutes

Egg-and-lemon seafood soup

Serves 4 - 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 leek
1 stick celery
1 small fennel bulb
3 T olive oil
500 ml liquid vegetable stock
250 g kingklip or monkfish, filleted and cubed
2 free-range eggs
4 T lemon juice
sea salt and freshly ground black pepper
fennel fronds, to garnish

Method

Wash and trim the vegetables. Chop very finely, then cook gently in the heated oil until soft but still pale. Pour in the stock, then blend until smooth.

Return the soup to the stove and bring to a simmer. Add the fish and reduce the heat to low and poach gently for 5 minutes, or until just cooked.

Blend the eggs and lemon juice until frothy. Whisk into the soup until slightly thickened and warmed through.

Take care not to overheat the eggs otherwise they’ll curdle. Season to taste and garnish with fennel fronds.

Cook’s note: Use a mixture of peeled prawns and thinly sliced calamari instead of, or in addition to, fish.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Pickled fish sosaties

Homemade Cape Malay-style pickled fish

Prosciutto-wrapped fish with creamy basil pesto

Simple kingklip supper

Kingklip Bahn Mi

Grilled kingklip with roast sweet potatoes

Egg-and-lemon seafood soup

Egg-and-lemon seafood soup

Ingredients

Method