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
- 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
- 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
- Pinch ground white pepper
- 2 tsp (10 ml) coconut oil
Cape Curried Kingklip Marinade
- Portion the kingklip into 8 equal pieces.
- Mix together the spices and season the fish well with the mix. Drizzle with some olive oil and set aside to marinade.
- Mix together the sorghum, beer and water. Cover and leave to stand for 1 day or 2.
- Strain the liquid and rinse the sorghum.
- 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.
- 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.
- Once cooked, stir in the olive oil and set aside
Maltabella Sorghum Dumplings
- Fry the onions in coconut oil until translucent. Set aside and leave to cool.
- Mix together the flours, Maltabella, potato, herbs. Add the cooled onions and knead together until a soft dough forms.
- Form small dumplings and press with a fork or use butter paddles to roll shapes (similar to how you would make gnocchi).
- Bring a pot of salted water up to a rolling boil and have a bowl of ice water and a slotted spoon ready.
- Place the dumplings in the boiling water in 3 batches removing them when they start to float.
- And place straight in ice water.
- Once all the dumplings are cooked, remove from the ice water and set aside
Coconut and Turmeric Latte
- Heat all ingredients in a saucepan, bring to a simmer but don’t boil.
- Leave to infuse a few minutes and then strain through a fine sieve and set aside
Cooking the Curried Kingklip
- When all the preparation for all elements is done, you can start to put your dish together. Start by cooking the fish.
- Preheat the oven to 180 °C.
Cook the kingklip by heating a frying pan over medium heat and adding 3 tables canola oil.
- 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.
- While the fish is cooking heat a saucepan with 2 tablespoons of butter until lightly browned.
- Fry the dumplings until golden brown, adding more butter as you go.
- Mix all ingredients for the salad with the cooked sorghum.
- Serve the kingklip with the salad and dumplings.
- Dress each plate with some of the warmed latte cream.
Recipes and image via www.crushmag-online.com