Cafreal with Kingfish

Serves 4
  • Steps
  • Ingredients


  • Preheat oven to 180°C.
  • For the Pan Seared Kingfish, place ingredients into a bowl and massage fish with the marinade. Set aside for 30 minutes.
  • To cook the fish, heat a medium oven safe frypan over medium high heat. Sear the fish on each side then transfer to the oven. Cook until the thickest part of the fish reaches 48°C. Remove from the oven and allow to rest.
  • For the Cafreal, individually toast the whole spices then grind in a spice grinder and set aside. Place remaining ingredients, except coriander leaves, into a Thermomix. Process on speed 6 at 80°C for 10 minutes. Remove lid and allow to cool slightly. Add the ground spices and coriander leaves and blend on high speed, without heat, until smooth. Pass through a fine sieve and set aside.
  • For the Salad, combine fennel, vinegar and sugar in a bowl and set aside to pickle for 10 minutes. Drain well then mix in remaining ingredients. Set aside.
  • To serve, arrange fish on serving plates and squeeze over fresh lemon juice. Season with salt and spoon sauce over the top. Finish with the salad, puffed rice and a pinch of chaat masala.