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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R203.77
for 4 servings · R50.94 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Fresh Dill needs 10 gMild Dill Gherkins 780 g 780 g at R63.99 · 1% of packR0.82
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Low Fat Plain Yoghurt needs 125 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 42% of packR8.33
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Cabbage needs 400 gChinese Cabbage 350 g 350 g at R28.99 · 1.14× packR33.13
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Kingklip Fillets needs 4Kingklip Portion Avg 300 g R142.50 · whole pack (size can't be divided)R142.50
Shopping
Matching Woolies ingredients.
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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, Dill, Kingklip Fillet, Potato, Spring Onion, Yoghurt
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?
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! DILL DELICIOUS: In a small bowl, combine the yoghurt, ½ the chopped dill, and seasoning. 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. 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. 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.
What should be prepared from my kitchen to make Kingklip & Sautéed Red Cabbage?
Cabbage, Dill, Kingklip Fillet, Potato, Spring Onion, Yoghurt
How many calories does Kingklip & Sautéed Red Cabbage have?
431 calories
How much fat content does Kingklip & Sautéed Red Cabbage have?
grams