Nanam: Pan fried Kingfish
Thanks to Nanam for sharing with us this delicious taste of the Phillipines, to recreate in our own homes! Pan fried Kingfish: in Spicy soybean glaze with sautéed Kale and leek and mint GLAZE: 25g peeled garlic 25g Vegetable oil 25g whole grain mustard Pinch of salt 125g soy bean paste 50ml White vinegar 50g Brown sugar 1pc of birds eye chilli Method – glaze: Blend everything together into a smooth paste. Pour in a small sauce pan and simmer slowly for 15 mins, stirring every 5 minutes to prevent burning. Set aside to cool down. Sauteed Kale and Leek 1Tbsp Olive oil 100 g Cavalo nero (Chopped thinly) 100g Leek (Chopped thinly) 5g Mint (chopped finely) Lemon (half) 10g brown sugar 1tsp flaky salt Method