This is a really delicious meal for special occasions that will even impress the in-laws. The best part of it is that you won’t need to spend hours in the kitchen but it will seem as though you have. It’s all about the sauce, so be patient with it.
What you need
1kg Kingklip (about 250g per person)
500ml chicken stock
Pinch dried thyme
Juice of 1 good lemon
Rind of the lemon very finely sliced
1 tablespoon butter
4 spring onions finely sliced
½ cup white wine
Salt and pepper to taste
Sauce
60 ml fresh cream
250g butter cut into cubes
Juice of 3 limes
1 tablespoon finely grated fresh ginger
Palm of chopped parsley
The process
Take the finely sliced lemon and place in a cup of boiling water to soften and remove from water.
Cut the fish into 4 portions.
In a pan on a medium heat, melt the butter and cook the spring onions until soft. Add the fish portions, the chicken stock and the wine and simmer for about 2 minutes. The fish should just start to go white on the outside. Remove the fish and place it on a plate covered with a bowl to keep warm and set aside.
Reduce the heat to a slow simmer for about 15 minutes and let the liquid reduce. Add the cubes of butter a few at a time and whisk until they have all melted and the sauce is shiny, add the cream and allow it to warm through.
Add the lemon rinds, lime juice, ginger and parsley and season with a pinch of salt an pepper. Remove from the heat.
Place a piece of fish on each plate and spoon over a generous amount of sauce.
Serve with some fettuccini or lightly steamed vegetables tossed in butter.
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Great recipe.
Lots of compliments .
Best I have had
Thank you
Shirley
Fantstic Shirley, so glad you all enjoyed. Happy holidays G
Hi Graham,
I can’t access your older recipes. How do I get hold of them? Thanks.
Hi Ronelle, you should be able to access all of the recipes through the category links in orange just below the logo, for example here are links to Chicken recipes, Chinese recipes and Fish recipes
http://cookbook.co.za/category/chicken-recipes/
http://cookbook.co.za/category/chinese-food/
http://cookbook.co.za/category/fish-recipes/
If you still have trouble, let me know and I will look into it further.
All your recipes are just on one page. Don’t they go over on pages 2,3,etc? Thanks.
Hi Ronelle, at the bottom of the page there is a link to “previous” there are over 500 recipes on cookbook.co.za.
Thanks for your input, I will look at make it easier to get to.
G
hi.i would like so thank you for the lovely recipes.as we also dnt consume alcohol, i tried the alternative version for the kingklip with lime & ginger sauce.obviously my family enjoyed it,but i have to say that i think the apple cider should be left out completely as this made the sauce extremely sour. thanx once again fatima
Thanks for your input Fatima and you are most welcome.
Sorry, I will amend the recipe, add it after the butter has melted and allow it to warm through.
G
Cream is listed as an ingredient but I don’t see where in the process it is used.
That is so good to hear Luthfiya, thank you.
I would try substituting the wine with a combination of chicken stock and apple cider vinegar, or chicken stock and lemon juice. when you taste the stock you want a little of the acidity to come through but not overpower.
I havn’t done it this way before but seems like a good option. Let me know how it works out.
Your website is God Sent!!!
I just love it and am getting tons of compliments in the kitche.
One problem though for me is that we do not drink alcohol. Can you give me a possible substitute for wine in your recipes?