Fried Kingfish with Cauliflower Rice and White Pumpkin and Almond Murabba

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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
 

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 & Almond Murabba, to serve

Recipe courtesy Sheeraz Wania
Serves 2

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.