Ingredients

The following ingredients have 4 Servings
  • 4 Kingklip fillets (each 250-300 g)
  • 1 Tbsp lemon juice
  • salt
  • 0.875 cup Coconut milk
  • 0.667 cup vegetable stock
  • 0.25 cup half-dry, south african Rice (yellow)
  • 3 sticks Lemongrass
  • 0.75 inch Galangal
  • 2 Kaffir lime leaves
  • salt
  • freshly ground peppers
  • 12 ozs Linguine
  • 2 Tbsps flour
  • 2 Tbsps clarified butter
  • 4 scallions (green part)
  • Fat (for the deep fryer)
  • 4 thin slices red Pumpkin

Instruction

  • Rinse the fish under cold water and pat dry. Drizzle lemon juice over the fish and lightly season with salt.
  • For the sauce, Pour the coconut milk, the vegetable stock and the white wine in a saucepan. Cut the lemon grass and the galgant root in half and add to the pan, together with the lime leaves. Bring to the boil, then simmer gently for 10 - 15 minutes. Add a little water if the sauce is too thick. Leave on a low heat.
  • Cook the pasta in boiling, salted water according to the instructions on the packet. Pat the fish dry, dust lightly with flour and fry in the clarified butter over a medium heat on both sides until golden brown.
  • In the meantime cut the spring onions into long, thin strips, divide into 4 portions and fry in the hot frying fat. Now fry the pumpkin slices briefly in the hot fat.
  • Place the linguine pasta in the middle of 4 warmed plates. Place a fish fillet on the top of each, followed by the spring onions and the pumpkin crisps. Use a hand blender to froth up the sauce and spoon some of the sauce over the fish. Serve immediately.