Asian style kingklip with tomato broth

4 servings Prep: 5 mins, Cooking: 20 mins
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (13)

180 g kingklip — pieces
1.1 kg cherry tomatoes — halved
200 ml wine — white
250 ml fresh chillies — 573
2 garlic — cloves, thinly sliced
30 g fresh ginger — sliced
20 g lemongrass — sliced
30 coriander
200 ml milk
1 eggs — yolk only
3 lemongrass — stalks, crushed
10 g fresh ginger
1 aubergine
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Method:

1. Sweat garlic, ginger and lemongrass in olive oil. Add remaining ingredients, heat to just bellow boiling and leave covered in warm place to steep for 1 hour.

2. Pan fry Kingklip until golden, meanwhile pan fry aubergine slices in olive oil and season with salt and pepper.

3. Heat milk until warm and strain through sieve. Season and blend with stick blender to make foam.

4. Place aubergine in centre of bowl, scatter tomato broth around, place Kingklip on top of aubergine and top with a little foam.



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