kingfish

Partner crisp mixed beans with juicy, tender kingfish.

Chermoula kingfish with Moroccan beans

x 180 grams skinless kingfish fillets

olive oil

onion, finely chopped

garlic cloves, crushed

can mixed beans, rinsed, drained

capsicum

(125 milliliters) Massel chicken style liquid stock

coriander leaves

tsp sweet paprika

tsp ginger

tsp dried chilli flakes

tsp cumin

tsp coriander

tsp white pepper

tsp cardamom

tsp cinnamon

tsp ground all spice

lemon juice

This comes from Somontha Ong, owner of Khmer Touch Cuisine in Siem Reap, a chef I met years ago when she cooked at Amansara. Her deft hand captures the authentic Khmer flavours beautifully, says Christine.

Nhoam Svay Trei Ang (palm sugar fish and mango salad)

kingfish fillets (skin on)

peanut oil

green mangoes (from Asian food shops), shredded

Thai basil, leaves

mint, leaves picked,

red chilli and lime cheeks, to serve

Asian (red) eschalots, finely chopped

garlic cloves,

red chillies, seeds removed, finely chopped

red chilli, thinly sliced

finely grated palm sugar

(80 milliliters) fish sauce

(80 milliliters) lime juice (from about 4 limes)

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5348771529001-5981822308001

An easy and satisfying bistro-style meal to get you through the week.

Pan-fried kingfish with cabbage and bacon

unsalted butter

rashers bacon, chopped

(60 milliliters) dry white wine

(375 milliliters) Massel chicken style liquid stock, heated

savoy cabbage, finely shredded

thyme sprigs,

x 150 grams skinless kingfish fillets

20 minutes is all it takes to create this delicious and tasty meal.

Provencale kingfish

kingfish fillets

garlic cloves, finely chopped

lemon

vine-ripened tomatoes, seeds removed, chopped

anchovy

tbsp capers, rinsed, drained

tsp red wine vinegar

tsp caster sugar

pitted kalamata olives

tbsp flat-leaf parsley leaves

baby spinach

Warm or chilled, couscous is a great accompaniment to grills and barbecues, and perfect in this fish dish.

Spicy kingfish with caramelised onion couscous

extra virgin olive oil

harissa,

red onions, thinly sliced

red wine vinegar

Massel chicken style liquid stock

couscous

mint leaves

currants

can chickpeas, rinsed, drained

lime,

red chilli, seeds removed, finely chopped

flat-leaf parsley leaves, finely chopped

Pan-fried white fish or cooked prawns would also work well here in place of the ceviche, says Hayden.

Kingfish ceviche tacos Hayden Quinn

lime

½ tsp salt flakes

red bird’s eye chilli, seeded, finely chopped

kingfish, skin, pin-bones and bloodline removed, thinly sliced

tbs sherry vinegar

Sour cream, to serve

Lime wedges, to serve

cobs,

(200 grams) black beans,

tomatoes,

green chilli, finely chopped

spring onions, finely chopped

coriander, leaves

tbs chipotle chilli sauce (optional)

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Chermoula kingfish with moroccan beans

chicken stock

sweet paprika

ginger

chilli flakes

cumin

coriander

white pepper

cardamom

cinnamon

ground all spice

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5348771529001-5981829961001

Quick, crispy and flavourful, this meal will become a fast family favourite.

Seared Hiramasa kingfish, green sauce and zucchini recipe

chorizo,

zucchini,

snow peas,

Hiramasa kingfish fillets, (skin on), pin-boned

unsalted butter, chopped

(30 grams) pitted Sicilian olives, roughly chopped

Micro red vein sorrel, to serve

coriander & flat-leaf parsley, leaves picked

oregano, leaves picked

Zest & juice of 1 lime

tsp chilli flakes (optional)

(180 milliliters) extra virgin olive oil

Step 1

For the green sauce, place all ingredients in a blender and whiz until finely chopped and combined. Season and set aside.

Step 2

Heat a lightly greased barbecue or chargrill pan to high. In batches, grill the chorizo, turning frequently, for 1-2 minutes until charred all over. Transfer to a large bowl. In batches, grill zucchini for 1-2 minutes, turning frequently, until charred and cooked to your liking. Transfer to bowl with chorizo. In batches, grill snow peas, turning frequently, until charred and cooked to your liking. Transfer to bowl with chorizo and set aside.

Step 3

Place kingfish skin-side up on a large plate. Season the skin liberally with fine salt. Heat oil in a large frypan over medium-high heat. Add kingfish, skin-side down, and cook for 3-4 minutes until the edges of kingfish start to go golden. Scatter chopped butter evenly around the pan and kingfish. When the butter begins to foam turn kingfish over. Spoon some foaming butter over the fish skin and cook for 1-2 minutes until butter takes on a nutty aroma. Remove from the heat and carefully add lemon juice. This will stop the butter from burning. Rest kingfish in the pan with burnt butter until ready to serve.

Step 4

Add one-quarter of the green sauce to the chorizo mixture. Season and toss to combine. Divide chorizo mixture among plates and top with the kingfish. Spoon over some green sauce, scatter with olives and micro red vein sorrel. Serve with the remaining green sauce.

Top 8 kingfish recipes from across the web

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Top 8 kingfish recipes from across the web

The most viewed kingfish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chermoula kingfish with Moroccan be...

Nhoam Svay Trei Ang (palm sugar fis...

Pan-fried kingfish with cabbage and...

Provencale kingfish

Spicy kingfish with caramelised oni...

Kingfish ceviche tacos Hayden Quinn

Chermoula kingfish with moroccan be...

Seared Hiramasa kingfish, green sau...

The most viewed kingfish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine