Australian home cooks are constantly seeking new culinary adventures, and this South African-inspired pickled kingfish dish offers a vibrant and flavourful journey for the palate. Combining delicate fish with aromatic spices and homemade accompaniments, this recipe transforms simple ingredients into a gourmet centrepiece.
The Star of the Dish: Preparing the Kingfish
The process begins with four 150g skinless kingfish fillets, lightly seasoned with salt. In a large, lightly oiled frying pan over a medium-high heat, the fish is cooked for two to three minutes on each side until it achieves a golden colour and is cooked through. The cooked fillets are then transferred to a deep dish, arranged in a single layer to await their flavour transformation.
Crafting the Aromatic Pickling Mixture
The magic of this dish lies in its potent pickling liquid. To create it, all the pickling ingredients are combined in a saucepan over low heat. This includes 500ml of malt vinegar, two thinly sliced white onions, four thinly sliced garlic cloves, 150g of caster sugar, two tablespoons of curry powder, one tablespoon of ground turmeric, three bay leaves, and eight whole black peppercorns. The mixture is cooked for approximately ten minutes, with constant stirring, until the sugar completely dissolves. This fragrant liquid is then poured over the waiting kingfish. The dish is covered and must be refrigerated for at least four hours, or ideally overnight, to allow the flavours to fully penetrate the fish.
Homemade Brioche Buns and Zesty Chutney
While the fish is marinating, the focus shifts to the accompaniments. The recipe guides you through making twelve soft and rich brioche buns from scratch. The dough is made from 375g of plain flour, 1.5 teaspoons of dried yeast, a quarter teaspoon of salt, and 55g of caster sugar. This is combined with 180ml of warm milk and six egg yolks to form a firm dough. The secret to brioche's signature texture is the gradual kneading in of 125g of chopped unsalted butter until the dough is smooth and glossy. After proving for two hours until doubled in size, the dough is divided, shaped, proved again, and baked at 180°C for 15 minutes until golden.
The final component is a tangy Green Papaya Chutney. In a large saucepan, 700g of coarsely chopped green papaya is combined with half a finely chopped brown onion, 135g of brown sugar, 250ml of white vinegar, two teaspoons of garam masala, a 2cm piece of grated fresh ginger, and a quarter teaspoon of coarse salt. After the sugar dissolves without boiling, the mixture is brought to a boil and then simmered on low for 45 minutes, uncovered, until it thickens into a perfect chutney consistency.
To serve, the pickled kingfish is presented with the warm brioche buns, a generous spoonful of green papaya chutney, a pat of butter, and a garnish of fresh dill sprigs. This dish is a true celebration of complex flavours and homemade goodness, sure to impress any dinner guest.
