4 x 200 g portions filleted kingklip; skin on cake flour seasoned with salt and milled black pepper
butter and vegetable oil
2 green peppers, seeded and sliced 1 onion, finely sliced
24 button mushrooms, sliced
125 ml mixed fresh sprouts
5 ml crushed garlic
60 ml commercial sweet and sour sauce
Toss the kingklip in seasoned flour. Heat butter and oil in a large frying pan and fry the fish until golden on both sides and cooked through. Place on warm plates and keep hot.
Heat oil in a wok or frying pan and stir-fry the green pepper, onion and mushrooms until crisp-tender. Stir in the sprouts, garlic, ginger and sweet and sour sauce and season with salt and pepper.
Pour sauce over or around the fish and serve immediately with rice.
Serves 4
Crab and Cashew Nut Salad
8 crab sticks (about 250 g)
50 g butter
freshly squeezed juice of 1/2 lemon
'/2 medium English cucumber, sliced mixed lettuce leaves
100 g cashew nuts
Dressing
125 ml water
'/2 small onion, finely chopped
2 green pepper, seeded and finely chopped small bunch fresh mint leaves, finely chopped
30 ml freshly squeezed lemon juice
Dressing: Bring the water to the boil, add the remaining ingredients and simmer uncovered for 1 minute. Cool.
Cut the crab sticks into bite-sized pieces. Melt the butter in a non-stick frying pan, add the lemon juice and heat until sizzling. Sauté the crab sticks for about 2 minutes until golden. Remove from the heat, toss with the cucumber and cool. Drizzle over the dressing and toss.
To Serve: Arrange lettuce on a large platter (or individual plates) and top with crab mixture. Garnish with cashew nuts. Serves 4
