De Li-Kingklip
The type of fish I used to create this dish is called Kingklip, a species of cusk eel. Any fish can be used in replacement though; just keep in mind the cooking time will differ depending on the size and type of fish used. The seasoning can be adjusted to personal preference, but this is how I like it – Lisa Williams, Royal Navy
You will need:
•½ lemon
•1 kingklip fillet,
halved
•15g ginger, finely
chopped
•3 cloves of garlic,
finely chopped
•2 tbsp olive oil
•4 tbsp flour
•2 tsp salt
•2 tsp lemon and dill
fish seasoning
•2 tsp ground cumin
•2 tsp Chinese five spice
•2 tsp garam masala
•1 tsp black pepper
•1 tsp mild curry
powder
•1 tsp paprika
•500g cooking oil
For the coconut sauce:
•55g butter
•1.1 litres milk
•65g flour
•1 vegetable stock cube
•2½ tbsp sugar
•50g desiccated
coconut
Method (SERVES 2)
1. Begin by squeezing the lemon half over the kingklip fillet. Mix the chopped ginger and garlic with the olive oil and rub the mixture into the fillet. To the flour, add all the remaining ingredients, apart from the cooking oil, and combine thoroughly until they are completely blended together.
2. Pour the cooking oil into a frying pan and allow it to heat up, but don’t let it get to boiling point. Completely coat each half of the kingklip fillet with the seasoned flour and place both pieces into the hot oil. After 5 minutes, flip each piece and cook for a further 5 minutes on the other side before removing from the pan.
For the coconut sauce
3. Melt the butter in a small pan over a low heat. As the butter is melting, pour the milk into another pan and allow it to come to the boil. Add the flour to the pan with the melted butter, take it off the heat, and completely mix them together. Once they are fully combined, the pan can be put back on the heat, allowing the flour to cook. Make sure to keep mixing as it does.
4. Slowly add a little of the boiled milk to the flour and butter paste and keep stirring until it becomes smooth. Do this until all the milk has been added to the mixture. Add the vegetable stock cube and sugar to the mixture, stirring until they have completely melted. Finally, add the desiccated coconut and stir until it is completely integrated to create the sauce.
5. To serve, place the fried kingklip on a plate and garnish with the coconut sauce.