Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large pot, combine 4 cups of fish stock, 2 tablespoons of white miso paste, 1 inch of peeled and sliced fresh ginger, 2 cloves of smashed garlic, and the juice of 1/2 lemon.

2. 2

   Bring the poaching liquid to a gentle simmer over medium heat and maintain the temperature, ensuring it does not boil rapidly.

3. 3

   Carefully add 600 grams of kingklip fillets to the simmering liquid, making sure the fish is fully submerged.

4. 4

   Gently poach the kingklip fillets for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.

5. 5

   While the fish poaches, heat 1 tablespoon of olive oil in a separate pan, then sauté 1 finely diced onion and 1 finely diced red bell pepper for 5 minutes until softened.

6. 6

   Stir in 400 grams of canned chopped tomatoes, 1 cup of rinsed cannellini beans, and 1 finely diced red chili, simmering for 10 minutes to create a spicy relish.

7. 7

   Remove the poached kingklip from the liquid and serve immediately, topped with a generous spoonful of the spicy tomato and bean relish and a sprinkle of 2 tablespoons of fresh chopped coriander.