Curried Kingklip

INGREDIENTS

Cape Curried Kingklip

  • 1 kg Kingklip fillet, skin removed and deboned
  • 1 tbsp. (15 ml) La Motte Fish Curry blend
  • 1 tbsp. (15 ml) Masala
  • 1 tsp (5 ml) oak smoked paprika
  • ½ tsp (5 ml) salt
  • 2 tbsp. (30 ml) olive oil

Fermented Sorghum

  • 1 C (250 ml) whole sorghum
  • 1 C (250 ml) craft beer
  • 1 C (250 ml) water
  • 4 C (1 litre) vegetable stock
  • 1 tsp (5 ml) salt
  • 1 tbsp. (15 ml) olive oil

Sorghum Salad

  • ½ C (125 ml) Italian parsley leaves, picked
  • ¼ C (60 ml) fennel tops, picked
  • ½ C (125 ml) fennel, sliced
  • 250 g mixed herb lettuce
  • ¼ C (60 ml) chives, chopped
  • Zest and juice of 2 lemons
  • Salt and freshly ground pepper to taste

Maltabella Sorghum Dumplings

  • 1 medium onion, finely chopped
  • 2 tbsp. (15 m) coconut oil
  • 157 g potato, baked, flesh scooped out and mashed
  • 30 g Maltabella porridge
  • 38 g almond flour
  • 38 g tapioca flour
  • ¼ tsp (1.25 ml) salt
  • 1 tbsp. (15 ml) fennel, chopped
  • 1 tbsp. (15 ml) chives, chopped
  • Butter for frying

Coconut and Turmeric Latte Sauce

  • 400 ml coconut milk
  • 10 0ml almond milk
  • 2 tbsp. (30 ml) fresh ginger chopped
  • 4 cardamom pods, cracked
  • 2 tsp (10 ml) turmeric
  • 1 tsp (5 ml) cinnamon
  • ½ tsp (5 ml) ground nutmeg
  • Zest of 2 oranges
  • Salt
  • Pinch ground white pepper
  • 2 tsp (10 ml) coconut oil

METHOD

Cape Curried Kingklip Marinade

  1. Portion the kingklip into 8 equal pieces.
  2. Mix together the spices and season the fish well with the mix. Drizzle with some olive oil and set aside to marinade.

Fermented Sorghum

  1. Mix together the sorghum, beer and water. Cover and leave to stand for 1 day or 2.
  2. Strain the liquid and rinse the sorghum.
  3. Place the sorghum in a saucepan and cover with 4 cups of vegetable stock. Add the salt, cover and allow to cook over a medium heat.
  4. Once all the stock has evaporated check to see if the sorghum is cooked If not yet, add another cup of stock and continue to simmer.
  5. Once cooked, stir in the olive oil and set aside

Maltabella Sorghum Dumplings

  1. Fry the onions in coconut oil until translucent. Set aside and leave to cool.
  2. Mix together the flours, Maltabella, potato, herbs. Add the cooled onions and knead together until a soft dough forms.
  3. Form small dumplings and press with a fork or use butter paddles to roll shapes (similar to how you would make gnocchi).
  4. Bring a pot of salted water up to a rolling boil and have a bowl of ice water and a slotted spoon ready.
  5. Place the dumplings in the boiling water in 3 batches removing them when they start to float.
  6. And place straight in ice water.
  7. Once all the dumplings are cooked, remove from the ice water and set aside

Coconut and Turmeric Latte

  1. Heat all ingredients in a saucepan, bring to a simmer but don’t boil.
  2. Leave to infuse a few minutes and then strain through a fine sieve and set aside

Cooking the Curried Kingklip

  1. When all the preparation for all elements is done, you can start to put your dish together. Start by cooking the fish.
  2. Preheat the oven to 180 °C.
    Cook the kingklip by heating a frying pan over medium heat and adding 3 tables canola oil.
  3. Fry the fish for 2-3 minutes on each side to give it a golden colour. Place on a baking sheet and bake for about 8 min depending on the thickness of the fish.
  4. While the fish is cooking heat a saucepan with 2 tablespoons of butter until lightly browned.
  5. Fry the dumplings until golden brown, adding more butter as you go.
  6. Mix all ingredients for the salad with the cooked sorghum.
  7. Serve the kingklip with the salad and dumplings.
  8. Dress each plate with some of the warmed latte cream.

Recipes and image via www.crushmag-online.com