• Fresh skin-off, filleted Fish4Africa kingklip portions
  • 1x Onion
  • 1x Red Pepper
  • Crushed Garlic
  • Grated Ginger
  • 2x Tablespoons Red Curry Paste (Homemade OR Store Bought)
  • 2x Tins Coconut Milk/Cream
  • Turmeric
  • Salt and Pepper
  • Olive Oil
  • 4-6 Fresh Limes
  • Baby Bok Choy (Alternative:  Baby Spinach, Baby Marrow, Snap Peas)
  • Coriander (Optional to garnish)
  • Red ChIllies (Optional to garnish)


  1. Season kingklip portions with salt and pepper on both sides.
  2. In a frying pan, heat olive oil. Fry kingklip portions for 2-3 minutes on each side. Set aside.
  3. In a shallow casserole dish, heat olive oil. Add sliced onion and red pepper, as well as crushed garlic and grated ginger. Sauté until the onions are translucent.
  4. Add the juice of 2 limes, while reserving the remaining limes for serving. Season with turmeric. Add 2 tablespoons of Thai red curry paste. Combine ingredients and allow to cook for 2-3 minutes.
  5. Add coconut milk/cream and stir thoroughly. Bring to a simmer.
  6. Add uncooked baby bok choy. The heat from the sauce will assist in cooking the bok choy. Other alternatives (baby marrow and snap peas) may require longer cooking times.
  7. Add kingklip portions into the curry sauce and simmer for 7-10 more minutes, allowing the fish to slowly reheat without overcooking.
  8. Garnish with fresh coriander, lime wedges and thinly sliced chilies. Serve with a side of rice (alternative: cauliflower rice).

Recipe written by Fish4Africa ambassador, Claire Baillie-Stewart @cooking__with__claire


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