Sunday, February 24, 2013

How to cook Kingfish 6 ways


When a friend of ours texted and said he had some fish for us, we were over there ASAP to pick it up. Who is going to turn down fresh free fish! When we discovered it was “Kingfish” I was a little hesitant. “Kingi” are popular with the experienced New Zealand fisherman because of their size and their "fight". My hubster loves fishing however has never really gone for Kingi, opting for Snapper, Trevally or Kahawai instead, so cooking up some Kingfish fillets was new for me.
As usual when I don’t know how to cook something I google it, and then decide to make it my own...because ...a) their recipe never sounds that appealing or b) I don’t have all the ingredients or c) I hate following recipes. But you know that about me already.
Any hoo... I present Kingfish done 6 ways...all done on one night... This fed the 6 of us, 3 adults and 3 children. 



Approximately 1 kg of Kingfish fillet. The amazing thing about this stuff is NO bones! Great for the kids or for people afraid of fish bones.


Dish one:
Kingfish Sashimi.  Fillets sliced as thin as possible with a bowl of soy sauce to dip into. 

Zak zak having a try. He likes salmon sushi, and liked a couple of these. 
Surprisingly it didn't taste "fishy". Just nice subtle flavour. I guess that's why that Japanese love it


Dish two:
Crumbed Kingfish. Sliced kingfish into 1cm thickness. Dipped in flour, then dipped in egg, then coated in breadcrumbs.  Fried in a shallow frying pan of hot vegetable oil. And drained on a paper towel.







Dish three:
Kingfish cakes. Kingfish cut or blended into tiny bits. 1 Finely chopped onion, some cooked mashed potato, Herbs (parsley, dill etc) and seasoning,  egg and flour to combine mixture into mold-able fish cakes. Fried in a shallow frying pan of hot vegetable oil. 





Dish four:
Mediterranean Kingfish:  baked in Tin foil with sliced cherry tomatoes, thinly sliced onion, thinly sliced capsicum and basil leaves with a drizzle of olive oil. Wrap into a tight parcel and bake until cooked*. 


Oh look at the pretty colors! 

Dish five:
Ginger and soy Kingfish. Baked in tin foil with a drizzle of soy sauce and olive oil and 1/2 tsp minced ginger. Baked until cooked*.


And finally Dish six:
Sweet chilli and coriander Kingfish. Baked again in a tin foil parcel with a drizzle of sweet chilli sauce and minced coriander paste. Baked until cooked*.
*Cooking times will vary according to the size of the fillet and amount etc



Not bad for a Sunday night dinner! With a side of homemade potato chips and a salad, this was a delicious feast. The children loved the crumbed fish. And us adults enjoyed all of the different ways eating it in a "Spanish tapas style"  I am definitely not afraid of trying to cook this fish again. Delicious!!

8 comments:

PaisleyJade said...

I am drooling!!! When do you open up "Jackie's Restaurant" - I would so be there!!

lesmondj said...

It was amazing! Who would have thought kingi sashimi would be so delicious. Thanks Josh and thanks Jackie!

Sima J said...

Far out .. wonder woman much! Check out all those dishes!! They look delish! Well done you :-) (and yay for fresh free fish!)

Widge said...

yum! I'm with PJ!

Meghan at MNM's said...

Wow. I can't believe you managed to do it 6 different ways - that's so awesome! I'm eating fish for lunches this week that was smoked by a friend - you can't beat fresh fish hey!

Weza said...

im always scared of cooking fish, but these all look amazing. yummo

dearfutureme... said...

You are such a great cook! (and GO JOSH!)

Sondra Smith said...

Was given kingfish and had no idea how to cook it.heard about patties but couldn't find a recipe on Google any where.thanks