Kingklip with peanut, chilli and coconut crusting

Saranne Hudson

6 x Kingklip fillets (200g) ½ cup flour for dusting 1 tsp salt 1 tsp black pepper oil for deep frying Crust 1 cup peanuts coarsely crushed 1 tbsp brown sugar 6 tbsp of shredded coconut ½ tsp of minced chilli ½tsp garlic crushed 1 tsp ginger crushed 3tbsp olive oil Plum ginger sauce ½ cup plum jam with 1 teaspoon chilli 2tsp lemon rind 2tbsp grated ginger 2tbsp coriander chopped

160ml apple cider 1 tablespoon Marmite ½ cup lemon juice ½tsp crushed garlic 4tbsp dark brown sugar

Dry fish with paper towel, mix spices and flour together in plastic bag. Toss fish in spices until well coated, shake off excess. Brush well with melted butter and lemon juice - just enough to coat and bake at 180C till cooked.

Crust: Mix all ingredients together, except oil, and pan fry till golden brown. Set aside.

Plum Ginger Sauce: Combine all the ingredients, except the herbs, bring to the boil and simmer for eight minutes until sauce slightly thickens and reduces (heat up before serving).