Thai Inspired Poached Kingklip
On our honeymoon my husband and I travelled to the most gorgeous little island of Koh Samui, in Thailand. On one of our evenings exploring the island night life, we stumbled upon a restaurant (or should I say a giant hall with trestle tables and an open cooking station). With a name like “Ninja Crepes” we didn’t really know what to expect, but the hall was packed so we decided to give it a try. The food was out of this world with flavours and aromas I can only begin to describe. Ninja Crepes was definitely one of the highlights of our trip, one which we still talk about regularly… our trip into this dodgy “school hall” in the middle of the streets in Thailand, only to eat the best meal of our lives!
So with that in mind, I tried to reinvent the flavours I discovered that night. Simple flavours of coconut, lemongrass and coriander! Enjoy.
- 1kg pack of Greenfish Baby Kingklip Fillets
- 1 tin Coconut Milk
- 1 stem Lemongrass
- Coriander
- 1 lemon
- Salt & Pepper
- (Serve with Rice)
- Finely chop or grate the lemongrass stem
- Remove the coriander leaves from the stems and set aside with the chopped lemongrass
- In a shallow frying pan, pour in the tin of coconut milk
- Add the chopped lemongrass and coriander
- Add salt and pepper to taste
- On a high heat bring to the boil and simmer for 5 - 10 minutes (until the lemongrass softens and infuses the flavour into the coconut milk)
- Add the juice of half a lemon
- While the liquid is still boiling, place the fillets into the poaching liquid and reduce to a simmer for 5 minutes
- Turn the fillets over and simmer for a further 5 minutes
- The fish should turn white and flake easily when done
- Remove the fish and reduce the poaching liquid for a further 5 minutes to create a tasty sauce
- Serve with rice and pour the sauce over the fish and rice
- This recipe will work well with any firm white fish
Grilled Dorado in a Lemon Butter Sauce
Because everyone loves butter and garlic… so why not!
- FOR THE FISH
- 1 pack of Greenfish Dorado portions (1kg)
- 1 tablespoon Olive Oil
- 1 tablespoon Butter (melted)
- Salt & Pepper
- FOR THE SAUCE
- 6 tablespoons Butter
- 1 Shallot / small onion (chopped finely)
- 1 heaped teaspoon of Garlic (minced)
- 1/4 cup Chicken Stock
- 2 tablespoons lemon juice
- Preheat a grill to medium heat
- Place Dorado portions in a bowl and season with salt and pepper
- Drizzle the fish portions with olive oil and 1 tablespoon melted butter
- Place the fish on a tray lined with foil and grill on medium heat for about 12 minutes
- To make the sauce: while the fish is cooking melt 1 tablespoon of the butter in a small saucepan
- Add finely chopped onion to the butter and sauté for about 2 minutes or until softened
- Add minced garlic and sauté for another minute
- Add the chicken stock and simmer until reduced by half
- Add the lemon juice and cook for 2 more minutes
- Remove the pan from the heat
- Add the remaining butter 1 tablespoon at a time until the sauce thickens and becomes glossy
- Add salt and pepper to taste if desired
- Pour butter sauce over the fish once ready to serve.
- It is important not to overcook Dorado. If you are worried rather take the fish out and test it with a fork. The fish should flake easily and still be moist when done.
