Our favourite local chef is sharing one of his beloved recipes so fellow foodies can enjoy his flavours from the comfort of their own homes
Ingredients
200g kingklip
4 baby potatoes
6 cherry tomatoes
Handful baby spinach
10g butter
1 garlic clove chopped finely
1 tbsp red onion diced
1 spring onion chopped
1 tbsp olive/seed oil
Chopped parsley
1/2 lemon
Salt and pepper to taste
Pinch of chilli flakes
1 stalk thyme
Directions 1. Season fish with salt
2. Bring baby potatoes in saucepan
3. While potatoes cook, in a separate pan, heat oil on medium-to-high and add kingklip
4. Cook fish for 5 minutes on each side. Lower heat and add butter, garlic and thyme
5. Using a spoon, scoop the melted butter onto of the fish for a minute
6. Turn heat off and let fish rest
7. Once potatoes are cooked, add them to a new pan with a touch of oil and the red onions
8. Use a fork to crush the potatoes roughly
9. Add whole cherry tomatoes, spring onions and chilli flakes
10. Mix well
11. Season with salt and pepper
12. Introduce baby spinach and allow to wilt
13. Mix thoroughly a final time, then take off heat.
14. Once you've plated your dish, you can garnish with chopped parsley and enjoy
***Best enjoyed warm***
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We love Chef Ayabonga Gope here at #thesculleryblog and that's not just because he fed us a wonderful meal this time last year. The Top Chef runner-up has a passion for local flavours and he brings that enthusiasm to every plate of food he serves.
Keep an eye out for this already established chef as he continues to push culinary boundaries, setting trends for other budding foodies to follow.
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