Looking for a flavourful way to cook kingklip? This kingklip curry recipe blends the delicate flavour of kingklip with the richness of coconut milk, zesty lime, and warming spices. It’s a one-pan wonder that’s perfect for family dinners or entertaining guests.
Ingredients
5 x 200g kingklip portions (skin off)
1 onion, sliced
1 red pepper, sliced
2 cloves garlic, crushed
1 tbsp grated fresh ginger
2 tbsp red curry paste
2 tins coconut milk or coconut cream
1 tsp turmeric
Salt and pepper, to taste
Olive oil
4–6 limes
1 bunch baby bok choy (alternatives: baby spinach, baby marrow, or snap peas)
Fresh coriander (optional, to garnish)
Red chillies, thinly sliced (optional, to garnish)
Method
Prepare the fish – Season the kingklip portions with salt and pepper on both sides. Heat olive oil in a frying pan until very hot, then sear the fish for 2–3 minutes per side. Remove and set aside.
Make the base – In a casserole dish, heat olive oil. Add onion, red pepper, garlic, and ginger. Sauté until onions are soft and translucent.
Build the flavour – Squeeze in the juice of two limes, then stir in the red curry paste and turmeric. Cook for 2–3 minutes until fragrant.
Add the coconut – Pour in the coconut milk or cream and stir thoroughly. Bring to a gentle simmer.
Cook the vegetables – Add the baby bok choy (or your chosen alternative) and let the heat of the sauce gently cook them.
Finish with fish – Place the kingklip portions into the curry sauce and simmer for 7–10 minutes until the fish is cooked through and infused with flavour.
Serve – Garnish with fresh coriander, lime wedges, and sliced red chillies. Serve with fluffy rice or low-carb cauliflower rice.
Make it dairy-free and gluten-free by sticking to coconut cream and rice or cauliflower rice.
Creamy Coconut Kingklip Curry by Fish4Africa Ambassador, Claire Baillie-Stewart (@cooking__with__claire)