This past week’s cleanse has been quite the challenge, for dinner especially. But this dish is one of the better ways around eating bland, almost vegetarian/vegan food. Probably because it features fish. I had never heard of kingklip before arriving in South Africa, where it is literally everywhere. It’s a lovely white fish, much like cod, found off the coasts of South Africa and Namibia. I’ve prepared it simply, with just a bit of salt, pepper, and sesame seeds on the top to finish, brushing the pan with just a little coconut oil. Careful not to overcook your fish, as it gets dry. You want it to be just cooked, which can be tricky. Usually about 3-4 minutes on each side is enough, depending on the thickness. The great thing about kingklip is the thickness is uniform all the way across. To check if it’s done, lift and break a portion, it should flake right through and have turned from pinkish to white.
Cauliflower “Couscous” with Sesame Crusted South African Kingklip
For the “couscous”:
1 head cauliflower
½ white onion, diced
1 cup baby tomatoes, halved
½ cup corn kernels (I used frozen)
1 cup green beans, chopped roughly
5 radishes, thinly sliced
handful of parsley, chopped
handful of basil, chopped
1 Tbsp lemon juice
1 Tbsp coconut oil (or butter)
salt & pepper
For the Kingklip:
450g filet of kingklip
salt & pepper
Chive & Black Pepper Yogurt:
½ cup Greek yogurt (I used homemade)
1 Tbsp chives (green onions), chopped
Cut the cauliflower into chunks and pulse in a food processor until it looks like couscous. Heat oil or butter in a pot on medium and add the onion. Cook for a few minutes until soft. Add the tomatoes, green beans, and corn and cook for another 5-10 minutes or so. Add the radishes for the last minute or 2 and then turn off the heat. Add the cauliflower, herbs, lemon juice, salt and pepper and stir. Cover with a lid and set aside.
Turn the broiler on in the oven. Heat a frying pan on high and brush with coconut oil. Season the fish with salt and pepper and add to the pan. Cook until almost cooked through and sprinkle the top with sesame seeds before placing the pan under the grill. Cook for 2-3 minutes until the top is cooked and the sesame seeds start to brown. Serve with the cauliflower couscous and a dollop of chive yogurt.