Pan Fried Kingklip served on Lemon, Mustard and Onion Rice Cakes with Mango and Chilli Salsa | Spekko Rice
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Pan Fried Kingklip served on Lemon, Mustard and Onion Rice Cakes with Mango and Chilli Salsa

Pan Fried Kingklip served on Lemon, Mustard and Onion Rice Cakes with Mango and Chilli Salsa

This is a winning recipe by Manisha Naidu, MasterChef SA 2012, top 3 finalist

  • Serves: 2
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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Ingredients

    500 ml (2 cups) cooked Spekko Royal Umbrella Jasmine Rice
    1 egg
    1/4 cup flour
    2 lemons, zested
    125 ml (1/2 cup) chopped spring onions
    5 ml (1 tsp) mustard seeds
    2 X 250 – 300g kingklip fillets
    5 ml (1 tsp) chilli flakes
    60 ml (4 tbsp) butter
    1 ripe mango, peeled and diced
    2 green chillies, finely diced
    65 ml (1/4 cup) chopped fresh coriander
    30 ml (2 tbsp) balsamic vinegar
    salt and freshly ground pepper to taste
    olive oil

Method

    1.Using a fork, mix together rice, egg, flour, zest of 1 lemon, spring onion and mustard seeds. Form into 1 cm think rounds.
    2.Fry in a non-stick pan with a little olive oil until outside is crisp and golden brown.
    3.Season kingklip with salt and pepper and chilli flakes.
    4.Pan-fry over medium high heat in a mixture of butter and olive oil until just done.
    5.Mix together mangos, chilli, coriander and balsamic vinegar. Add enough olive oil to form into a salsa. Season with salt and pepper.
    6.Serve fish on rice cakes, topped with the mango salsa.