Sweet-and-sour Kingklip

Taken from Catch It, Cook It by Hennie Crous.
INGREDIENTS
- 4 x 200 g portions of Kingklip fillets, skinned and deboned (Kob or Hake can also be used)
- 15 ml sunflower oil 1 red pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- 2-cm piece of ginger, peeled and cut into matchsticks
- 1 long red chilli with seeds removed, finely chopped
- 150 g cherry tomatoes, halved
- 1 x 440 g tin pineapple pieces
- 45 ml honey
- 60 ml white wine vinegar
- 10 ml flour
- 4 spring onions, thinly sliced for garnishing
METHOD
- Steam the fillets for 6–8 minutes until the fish is just cooked.
- While this is happening, heat the oil in a frying pan over medium heat.
- Add the peppers and cook until they start to soften.
- Add the ginger, chilli, tomatoes and pineapple pieces and stir for 1–2 minutes.
- Stir in the honey and vinegar and heat through.
- Thicken the sauce with 10 ml flour in 125 ml cold water.
- Serve the fish on a bed of basmati rice; pour the sauce over the fish and garnish with the spring onion.
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