The cookery of South Africa takes recipes from many of the cultures that have previously lived in South Africa. It’s not called the Rainbow Nation for nothing! So, in a sense the foods of South Africa are simply a collaboration of foods from different countries. Some of our recipes have fine, delicate tastes -which have been inspired by Westerners- some foods are extremely spicy and have their origins in the East. Yet, there are uniquely South African foods; these include Biltong, Boerewors, Koeksisters (for sweet food lovers) as well large range of venison (game) recipes.
Last night here at Bamboo Guest House was a fiesta of note! Ding! Gordon, having lived in Knysna for many years has some incredible ‘fishy’ contacts. One of these contacts provides him, on very rare occasion, with the tasty, fabulous KINGKLIP.
Kingklip is part of the Catfish Family and are only found in two places on earth. One is just south of Patagonia, on the South American coast and the other is around the Cape of Good Hope (the south coast), here in South Africa. Although extensive fishing of Kingklip is prohibited, certain fisheries that have the correct permits are allowed a small catch of the fish. Please take care of our Oceans and get informed on what’s hot and what’s not on the RED=NO WAY JOSE/ORANGE=BORDERLINE/GREEN=YOU’RE GOOD TO GO lists.
Kingklip a la Gordon - Recipe
- 3 garlic cloves, minced
- 1/3C Italian parsley, chopped
- 2C coriander leaves
- 1tsp ground coriander seeds
- 1 tsp paprika
- 1/2 tsp chili flakes
- 1 lemon, juiced
- 1/3C olive oil
- 550gm fish filets
- Place all ingredients in a blender and process until you have a smooth paste.
- Place filets in a oven-proof dish and season with salt and pepper.
- Pour paste over fish and let sit for 30 minutes.
- Put fish onto a preheated HOT braai (barbeque) OR Pre-heat oven to 180C(375F).
- Place fish in oven and cook until opaque, (20mins).
- Serve with a delicious cabbage, rocket and avocado salad and jacket potatoes.
- Coriander, Garlic, lots of Ginger, salt and pepper.
- Marinade for at least half an hour beforehand.
NEVER marinade fish in lemon. Lemon will cook the fish, leaving it tough. If you would like lemon on your fish, add it once it’s cooked.