In Home Chefs Club, Recipes
  • Serves:  4
  • Preparation Time:  40 minutes
  • Cooking Time:  20 minutes



  • 200g x 4 portions of kingklip
  • ½ cup flour
  • Salt & Pepper
  • 40ml olive oil
  • 20g butter
  • ½ a Lemon

Curry Veloute

  • 30ml olive oil
  • 1 onion, sliced
  • 4 cloves garlic, peeled and finely chopped
  • 1 small thumb ginger, peeled and finely chopped
  • 15ml curry powder
  • 5ml ground turmeric
  • 80ml white wine
  • 400ml coconut milk
  • Line juice
  • Salt & pepper


  • 15 ml olive oil
  • 12 stalks of tender stem broccoli, cleaned
  • Salt & Pepper
  • Cashew & Coriander Crumble
  • 100g cashews, toasted
  • 10g coriander leaves, finely chopped
  • Zest of 1 lime
  • Salt & Pepper

Additional garnishes:

  • Charred onion petals
  • Pickled carrots ribbons
  • Pea shoots



Pat the pieces of kingklip dry with paper towel. Put the flour into a bowl with a generous pinch of salt and pepper. Toss each piece of kingklip in the seasoned flour, then dust off the excess.

Put the olive oil in a pan over a medium to high heat. Once hot, add the kingklip pieces, top side down. Once golden, turn to colour the other sides. Turn the heat down and add the butter. Spoon the bubbling butter over the pieces of fish until they are cooked through. Squeeze over the lemon juice, then remove the dish from the pan. Place them onto paper towel to drain off excess liquid.

Curry Veloute

Put the olive oil into a pot over a medium heat. Add the onions and cook for 5 minutes, stirring occasionally. Add the garlic and ginger and continue sautéing for a further 3 minutes, ensuring that they do not colour but sweat down.

Turn the heat up slightly and add the curry powder and turmeric. Sauté for a further 30 seconds, then deglaze with the wine. Allow to simmer until almost all of the wine has evaporated. Add the coconut milk and allow to simmer for 5 minutes until the flavour has come through. Season with lime juice, salt and pepper. Blend the sauce until smooth, strain through a sieve if need be.


Heat the olive oil in a pan over a high heat. Once hot, add the broccoli, allowing it to cook while charring in the pan. Cook for 5 minutes then remove from the pan.

Cashew & Coriander Crumble

Roughly chop up the cashew nuts. Add the coriander and lime zest. Stir to combine well, then season with salt and pepper.

To plate

Place the fish just off center on the plate. Top the fish with a spoon of the cashew crumb. Arrange the broccoli, onion petals and pickled carrot ribbons around the fish. Spoon about 4 tablespoons of the sauce on the one side of the fish. Garnish with a bit more cashew nuts and pea shot.

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