A dish fit for royalty! Kingklip fillet is pan-seared until flaky and served alongside smooth mashed potatoes and tender sautéed cabbage. A light dill yoghurt adds some zingy freshness to this hearty and easy meal.
Kingklip & Sautéed Red Cabbage
Kingklip & Sautéed Red Cabbage
with a dill-infused yoghurt
Hands on Time: 10 - 25 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Cabbage
- Fresh Dill
- Kingklip Fillet
- Kingklip Fillets
- Low Fat Plain Yoghurt
- Potato
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
- Milk (optional)
MASH UP
Place a pot of cold salted water over high heat. Add the Potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until soft. Drain and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter (optional). Season to taste. Remove from the heat and set aside until serving.
KING OF FISH
When the Potato has 5-7 minutes remaining, place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the kingklip dry with paper towel and season. When the pan is hot, fry the kingklip, skin-side down, for 3-4 minutes until crispy and golden. Flip and fry the other side for a further 3-4 minutes until cooked through. Remove from the pan and set aside.
Cabbage CLAIM
Return the pan, wiped down, to a medium high heat with a drizzle of oil. When hot, add the spring onion whites and fry for 1-2 minutes until soft, shifting occasionally. Add the sliced Cabbage and fry for 1-2 minutes until soft but still crunchy, shifting occasionally. Season to taste.
DILL DELICIOUS
In a small bowl, combine the yoghurt, ½ the chopped dill, and seasoning.
FISH FEAST!
Plate up the flaky kingklip. Side with the sautéed red Cabbage, the mashed potato, and a dollop of the dill yoghurt. Sprinkle over the spring onion greens and the remaining dill. Bon appetit, Chef!
MASH UP
Place a pot of cold salted water over high heat. Add the Potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter (optional). Season to taste. Remove from the heat and set aside until serving.
KING OF FISH
When the Potato has 5-7 minutes remaining, place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the kingklip dry with paper towel and season. When the pan is hot, fry the kingklip, skin-side down, for 3-4 minutes until crispy and golden. Flip and fry the other side for a further 3-4 minutes until cooked through. Remove from the pan and set aside.
Cabbage CLAIM
Return the pan, wiped down, to a medium high heat with a drizzle of oil. When hot, add the spring onion whites and fry for 1-2 minutes until soft, shifting occasionally. Add the sliced Cabbage and fry for 2-3 minutes until soft but still crunchy, shifting occasionally. Season to taste.
DILL DELICIOUS
In a small bowl, combine the yoghurt, ½ the chopped dill, and seasoning.
FISH FEAST!
Plate up the flaky kingklip. Side with the sautéed red Cabbage, the mashed potato, and a dollop of the dill yoghurt. Sprinkle over the spring onion greens and the remaining dill. Bon appetit, Chef!
MASH UP
Place a pot of cold salted water over high heat. Add the Potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter (optional). Season to taste. Remove from the heat and set aside until serving.
KING OF FISH
When the Potato has 5-7 minutes remaining, place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the kingklip dry with paper towel and season. When the pan is hot, fry the kingklip, skin-side down, for 3-4 minutes until crispy and golden. Flip and fry the other side for a further 3-4 minutes until cooked through. Remove from the pan and set aside.
Cabbage CLAIM
Return the pan, wiped down, to a medium high heat with a drizzle of oil. When hot, add the spring onion whites and fry for 1-2 minutes until soft, shifting occasionally. Add the sliced Cabbage and fry for 3-4 minutes until soft but still crunchy, shifting occasionally. Season to taste.
DILL DELICIOUS
In a small bowl, combine the yoghurt, ½ the chopped dill, and seasoning.
FISH FEAST!
Plate up the flaky kingklip. Side with the sautéed red Cabbage, the mashed potato, and a dollop of the dill yoghurt. Sprinkle over the spring onion greens and the remaining dill. Bon appetit, Chef!
MASH UP
Place a pot of cold salted water over high heat. Add the Potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter (optional). Season to taste. Remove from the heat and set aside until serving.
KING OF FISH
When the Potato has 5-7 minutes remaining, place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the kingklip dry with paper towel and season. When the pan is hot, fry the kingklip, skin-side down, for 3-4 minutes until crispy and golden. Flip and fry the other side for a further 3-4 minutes until cooked through. Remove from the pan and set aside.
Cabbage CLAIM
Return the pan, wiped down, to a medium high heat with a drizzle of oil. When hot, add the spring onion whites and fry for 1-2 minutes until soft, shifting occasionally. Add the sliced Cabbage and fry for 3-4 minutes until soft but still crunchy, shifting occasionally. Season to taste.
DILL DELICIOUS
In a small bowl, combine the yoghurt, ½ the chopped dill, and seasoning.
FISH FEAST!
Plate up the flaky kingklip. Side with the sautéed red Cabbage, the mashed potato, and a dollop of the dill yoghurt. Sprinkle over the spring onion greens and the remaining dill. Bon appetit, Chef!
Frequently Asked Questions
What is the preparation time for Kingklip & Sautéed Red Cabbage?
The preparation time for Kingklip & Sautéed Red Cabbage with a dill-infused yoghurt is between 10 and 25 minutes.
What is the total time required to make Kingklip & Sautéed Red Cabbage with a dill-infused yoghurt?
The total time required to make Kingklip & Sautéed Red Cabbage with a dill-infused yoghurt is between 30 and 45 minutes.
How many servings does Kingklip & Sautéed Red Cabbage provide?
4 servings
What are the main ingredients in Kingklip & Sautéed Red Cabbage?
Cabbage, Fresh Dill, Kingklip Fillet, Kingklip Fillets, Low Fat Plain Yoghurt, Potato, Spring Onion, Spring Onions
What is the nutritional information of Kingklip & Sautéed Red Cabbage?
Calories: 431, Carbs: 43 grams, Fat: grams, Protein: 37.4 grams, Sugar: 6.1 grams, Salt: 165 grams
How do I prepare Kingklip & Sautéed Red Cabbage?
MASH UP: Place a pot of cold salted water over high heat. Add the potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter (optional). Season to taste. Remove from the heat and set aside until serving. KING OF FISH: When the potato has 5-7 minutes remaining, place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the kingklip dry with paper towel and season. When the pan is hot, fry the kingklip, skin-side down, for 3-4 minutes until crispy and golden. Flip and fry the other side for a further 3-4 minutes until cooked through. Remove from the pan and set aside. CABBAGE CLAIM: Return the pan, wiped down, to a medium high heat with a drizzle of oil. When hot, add the spring onion whites and fry for 1-2 minutes until soft, shifting occasionally. Add the sliced cabbage and fry for 2-3 minutes until soft but still crunchy, shifting occasionally. Season to taste. DILL DELICIOUS: In a small bowl, combine the yoghurt, ½ the chopped dill, and seasoning. FISH FEAST!: Plate up the flaky kingklip. Side with the sautéed red cabbage, the mashed potato, and a dollop of the dill yoghurt. Sprinkle over the spring onion greens and the remaining dill. Bon appetit, Chef!
What should be prepared from my kitchen to make Kingklip & Sautéed Red Cabbage?
Cabbage, Fresh Dill, Kingklip Fillet, Kingklip Fillets, Low Fat Plain Yoghurt, Potato, Spring Onion, Spring Onions
How many calories does Kingklip & Sautéed Red Cabbage have?
431 calories
How much fat content does Kingklip & Sautéed Red Cabbage have?
grams
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