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Kingfish with Shellfish Lemon Broth, Rice and Chapatti

Serves 4
  • Steps
  • Ingredients


  • For the Shellfish Lemon Broth, place a medium frypan over high heat. Add oil and prawns and cook until bight orange. Add 2 tablespoons of water to delgaze pan.
  • Add the chilli, garlic, ginger, salt and pepper. Cook, stirring, until well caramelised, adding a little more water if starting to stick.
  • Add 3 cups of water to pan and bring to a boil. Reduce heat and simmer for 15 mintues. Add chopped coriander, mint and lemon juice and season with salt.
  • Meanwhile, place a small frypan onto medium high heat. Add ground cumin, ground coriander, cinnamon quill, bay leaves and pepper to the pan and toast the spices until fragrant. Transfer to a mortar and pestle or small food processor and crush to a coarse powder.
  • Add powder to the simmering broth and continue to simmer until reduced by ¼. Add coconut cream and stir well. Remove from heat, strain through a fine sieve into a saucepan and set aside, keeping warm, until needed.
  • For the Cumin Rice, place 3 cups of salted water in a saucepan and bring to a boil. Add rice and cook for 12-14 minutes until tender. Drain and set aside.
  • Meanwhile, place oil, cumin and ginger into a medium frypan and cook over a medium heat until fragrant. Remove from heat then add 1 cup of cooked rice to the pan and toss until evenly combined. Add remaining rice to pan, mix gently with a spatula and set aside until serving.
  • For the Coriander Chapatti, place flour, coriander and salt in a medium bowl. Add oil and 100ml water and stir until mixture comes together. Turn out onto a floured work surface and knead until a smooth, soft dough is achieved. Cover and set aside to rest for 10 minutes.
  • Divide rested dough into 4 portions and lightly dust each with flour. Roll out each portion thinly into a circle. Fold each circle in half then fold in half again to make a 4 layered triangular shape. Roll out, keeping triangular shape, until 2mm thick.
  • Heat a large frypan over high heat. Add oil and when hot, add one chapatti and cook until gold brown spots appear, about 1-2 minutes on each side. Remove from pan and repeat with remaining chapatti. Cover with a clean cloth to keep warm until serving.
  • For the Kingfish, place the ginger and garlic into a mortar and pestle and grind to a paste. Add turmeric and stir to combine. Spread paste over kingfish.
  • Place oil into a large frypan and place over medium-high heat. Place the fish fillets into pan, skin side down and season with salt and pepper. Place a piece of baking paper on top each fillet and place a weight on top. Cook until the skin is crisp and flesh is cooked ¾ of the way through. Remove weight and paper and turn fillets over. Add 3 tablespoons shellfish broth to the pan and cook for 2 minutes or until just cooked through.
  • Transfer fish from the pan to a rack and rest flesh side down. Pour the oil and fat from the pan onto the skin.
  • To serve, place the king fish, skin side up, into serving bowls. Sprinkle with coriander and place a slice of lemon to the side of each bowl. Place the chapatti on a plate and rice into a serving bowl. Garnish with coriander leaves. Pour hot broth around base of fish and serve immediately.

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