- 300-400 g kingklip or white fish, filleted
- 200 g pad Thai noodles
- ½ cup coconut cream
- 2 T pickled ginger
- 1 t sesame oil
- 2 T rice-wine vinegar
- 1 T white sugar
- white pepper and salt
- a handful of macadamia nuts, chopped
Steam the kingklip in a steamer until cooked.
Soak the noodles for 10 minutes in warm water, then strain. In a small saucepan, combine the coconut cream, ginger, sesame oil, rice-wine vinegar and sugar and bring to a boil.
Remove from the heat and season lightly with white pepper and salt.
Place the noodles on a plate and top with the warm kingklip, then drizzle the warm sauce on top and sprinkle with macadamia nuts.
Per serving: 2 936.1KJ, 45.2g protein, 16.4g fat, 96.8g carb