Recipe of The Month: Kingklip with curry sauce, corriander, mango and granny smith apple served on wild rice

Recipe: Chef Gregory Czarnecki of Waterkloof

Ingredients: 800 g kingklip, cut into four portions • ½ mango • ½ granny smith apple
• 8 sundried tomatoes • 1 red pepper comfit • 120 g wild rice • Garlic
• Thyme • Bay leaf • ½ bunch of coriander • 1 onion • Curry powder
• 1 tin of coconut milk • Salt • Pepper • Olive oil

Method: Cook the wild rice in a casserole with a crushed clove of garlic, bay leaf and a bit of thyme.
Peel and chop the onion. Sweat it in a casserole with a bit of olive oil.
Once cooked, add the curry powder and continue cooking. Add the coconut milk and cook for another 30 min.
Strain and adjust flavour with salt and pepper.
Cut the mango into small cubes. Do the same with the granny smith apple, sun dried tomatoes and comfit red pepper.
Season the kingklip with salt and pepper.
Pan fry the pieces on the skin side in a very hot pan.


Plating: Plate the wild rice in the middle of the plate with the portion of kingklip on top.
Pour the sauce around the plate.
Mix the cubes of mango, granny smith, sundried tomatoes and comfit red pepper and plate it around the sauce.
Chop the fresh coriander coarsely and sprinkle on the fish.

Serves 4