Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse 1.1 cups of samp thoroughly and soak in water for at least 8 hours or overnight, then drain and combine with 3 cups of vegetable broth and 0.25 teaspoon of salt in a pot, bringing it to a boil and simmering for 60-90 minutes until tender.

2. 2

   Finely mince 2 lemongrass stalks, 1 tablespoon of fresh ginger, 3 garlic cloves, and 2 bird's eye chilies, then set aside in a small bowl.

3. 3

   Season 600 grams of Kingklip fillets with 0.25 teaspoon of salt and 0.25 teaspoon of black pepper on both sides.

4. 4

   Heat 2 tablespoons of olive oil in a large non-stick pan or skillet over high heat until shimmering, then flash-fry the seasoned Kingklip fillets for 2-3 minutes per side until golden brown and cooked through, transferring them to a warm plate.

5. 5

   In the same pan, reduce the heat to medium-low and add the remaining 2 tablespoons of olive oil along with the minced lemongrass, ginger, garlic, and chilies, sautéing for 2 minutes until fragrant.

6. 6

   Stir in 2 tablespoons of lime juice and 1 tablespoon of honey into the pan, cooking for 1 minute to create a vibrant lemongrass-peri-peri glaze.

7. 7

   To prepare the samp salad, finely dice 0.5 red onion and 0.5 red bell pepper, then gently fold them into the cooked samp along with 0.25 cup of fresh coriander and an additional pinch of salt.

8. 8

   Serve the flash-fried Kingklip fillets drizzled generously with the lemongrass-peri-peri glaze alongside the wholesome samp salad for a complete South African meal.