Fried Kingfish with Cauliflower Rice and White Pumpkin Murabba

Recipe courtesy Sheeraz Wania, serves 2

Cauliflower rice:
1 small head cauliflower
2 cloves garlic, sliced
¼ tsp whole cumin
red or green chillies, chopped (optional)
olive oil, to serve
Le Bon Magot White Pumpkin and Almond Murabba, to serve

Fried Fish:
2 pieces kingfish
¼ - ½ tsp chili powder
¼ tsp turmeric
¼ tsp cumin
2 tbsp brown vinegar
salt, to taste
1–2 tbsp oil
lime juice, to serve

In a bowl, combine the chili powder, turmeric, cumin, brown vinegar, and salt, and mix to make a paste.  Place fish in the bowl and turn to coat all sides.  Allow to marinade for one to two hours.  Ideally, fry the marinated fish in the oil immediately before serving.  Otherwise, simply fry the fish and keep warm in a covered warming tray or oven at low heat to prevent drying.

To make the cauliflower rice, pulse the cauliflower florets in a food processor or grate with a box grater until they have broken down into small granules that resemble couscous or rice.  In a pan, heat the olive oil over medium heat.  Lightly fry the garlic, whole cumin, and chilies (if using).  Add in the cauliflower and keep stirring until it is lightly browned and has a nice, nutty flavor, about eight to ten minutes.

Serve with a nice big dollop of delicious Le Bon Magot White Pumpkin and Almond Murabba – the sweetness in which pairs really well with the heat of the fish.

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