De Li-Kingklip

Name: De Li-Kingklip
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Serves 2
Ingredients: 1 tsp mild curry powder; 2 tsp salt; 2 tsp lemon and dill fish seasoning; 2 tsp garam masala; 1 tsp black pepper; 2 tsp Chinese five spice; 2 tsp ground cumin; 500 g cooking oil; 55 g butter; 1.1 litres milk; 65 g flour; 1 vegetable stock cube; 4 tbsp flour; 2 tbsp olive oil; 15 g ginger, finely chopped; 3 cloves of garlic, finely chopped; ½ lemon; 1 kingklip fillet, halved; 1 tsp paprika; 50 g desiccated coconut; 2½ tbsp sugar

Preparation info

Serves
2

Difficulty
Medium
Ready in
50 min

Appears in

For The Love Of The Sea

By Jenny Jefferies

Published 2021

About

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

Ingredients

½ lemon
1 kingklip fillet, halved
15 g ginger, finely chopped<

Fish course
Pescatarian

Method

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.

Pour the cooking oil into a frying pan and allow it to heat up, but don’t let it get to boiling