Cape Malay Kingclip

with pickled cranberries and toasted hot cross buns.

Serves4
Prep Time5 mins
Cook Time20 mins

Ingredients

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  • 1 box Nando’s PERi-PERi Bag & Bake (choose your flavour)
  • 600g kingklip
  • 2 cloves of garlic
  • 1 bay leaf
  • 1 tsp turmeric
  • 1 tsp curry powder
  • ½ tsp cumin
  • ½ tsp coriander
  • 2 tbsp butter
  • ½ cup dried cranberries
  • 1 red onion, sliced in rings
  • 2 cups red wine vinegar
  • 2 tbsp sugar
  • 4 hot cross buns, lightly toasted

Cooking instructions

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  1. 1

    Spice the fish with the provided spices and place in the bag. Add the garlic, bay leaf, turmeric, curry powder, cumin, coriander and butter to the bag.

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  2. 2

    Place in the oven and bake for 20 minutes at 180 °C. While the fish is baking, make a quick pickle by adding the cranberries and onion slices to the vinegar and sugar.

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  3. 3

    Once the fish is baked the pickle is arranged over the fish and served with lightly toasted chunks of hot cross buns to mop up all the delicious sauce.