Coconut Kingklip Curry


  • 5 X 200g Kingklip Portions skin off
  • 1 Onion
  • 1 Red Pepper
  • Crushed Garlic
  • Grated Ginger
  • 2 Tbs Red Curry Paste
  • 2 Tins Coconut Milk/Creams
  • Turmeric
  • Salt and Pepper
  • Olive Oil
  • 4-6 Limes
  • Baby Bok Choy (Alternative: Baby Spinach, Baby Marrow, Snap Peas)
  • Coriander (Optional to garnish)


  1. Season Kingklip Portions with salt and pepper on both sides.
  2. In a frying pan, heat the olive oil. Once the pan is very hot add in the Kingklip Portions. Frying for 2-3 minutes on each side. Set aside
  3. Heat Olive Oil in a casserole dish. Add in the sliced onion, red pepper, crushed garlic and grated ginger. Sauté until the onions are translucent.
  4. Add Coconut Milk, cream and stir thoroughly. Bring to a simmer.
  5. Add in the Baby Choy allowing the heat of the sauce to cook the Choy. (Alternative products may vary in cooking time)
  6. Add the Kingklip portions into the curry sauce and simmer for 7-10 minutes. Allowing the fish to reheat.
  7. Add the juice of two limes, the Red Curry Paste and Tumeric. Combine all the ingredients together and cook for 2-3 minutes.
  8. Garnish with fresh coriander, lime 8 wedges and thinly sliced chillies.

Tips: Serve with a side of rice or Cauliflower rice

Credit: Recipe written by Fish4Africa ambassador, Claire Baillie-Stewart – @cooking__with__claire