Garlic kingklip with crumb topping yellow rice
Dinner tonight!
Serves: 4
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Ingredients:
For the Kingklip:
- 4 Kingklip or Hake fillets (approx. 150–200g each)
- 3 tbsp Stork Baking Margarine
- 2 garlic cloves, finely grated
- Zest of 1 lemon
- 1 cup breadcrumbs
- 2 tbsp fresh parsley, chopped
- 1 tsp thyme leaves (fresh or dried)
- Salt and pepper to taste
- Lemon wedges, for serving
For the Yellow Rice:
- 1 cup basmati or long-grain rice
- 2 cups water
- 1 tsp turmeric
- 1 small cinnamon stick
- 2 tbsp sultanas (optional)
- 1 tbsp Stork Baking Margarine
- Pinch of salt
How To Make Garlic kingklip with crumb topping yellow rice
- Prepare the Yellow Rice: Rinse rice under cold water until the water runs clear.
- In a saucepan, combine rice, water, turmeric, cinnamon stick, salt, and sultanas (if using).
- Bring to a boil, then reduce heat, cover, and simmer for 12–15 minutes or until the rice is cooked and water absorbed.
- Fluff with a fork and stir in 1 tbsp Stork Baking Margarine for a glossy, fragrant finish.
- Make the Herbed Crumb Topping: Melt 3 tbsp Stork Baking Margarine in a pan over low heat.
- Stir in garlic, lemon zest, breadcrumbs, parsley, thyme, and a pinch of salt and pepper.
- Toast for 2–3 minutes until golden and fragrant.
- Set aside.
- Prepare and Bake the Kingklip: Preheat oven to 180°C (fan 160°C).
- Place kingklip fillets on a lined baking tray.
- Season with salt and pepper.
- Spoon the herbed crumb topping generously over each fillet, pressing it down lightly to stick.
- Bake for 15–18 minutes, or until the fish is cooked through and flakes easily with a fork. (Thicker fillets may need slightly more time.)