Main Meals

Steamed kingklip with coconut cream and noodles

20 minutes
Wine/Spirit Pairing
Nitida Sauvignon Blanc 2007

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  • 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.
Serve immediately.
Per serving: 2 936.1KJ, 45.2g protein, 16.4g fat, 96.8g carb

Maranda Engelbrecht

Recipe by: Maranda Engelbrecht

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