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

  • 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!

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