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 – vegetables:
- In a hot skillet, sautee Cavalo nero and Leek on medium heat for about 3 minutes making sure to keep stirring to properly color the leek
- Add the brown sugar, flaky salt and lemon juice to season and finish with Mint.
Cooking & Assembly
- Pat dry the king fish fillets skin, then season with flaky salt.
- Pan fry the fish skin side down on a medium heat for about 2 minutes (depending on the size of the fillets)
- Finish in the oven till well cooked through.
- Glaze fish with the spicy soybean glaze and serve with the sautéed Kale and leek.
Serve with steamed rice, and enjoy!
