1 x whole Kingfish approx 1.2 kg scaled and cleaned                         
For the paste:
4 x shallots chopped coarsely
4 x large cloves garlic chopped coarsely
2 x tablespoons tamarind paste
8 x candle nuts crushed to a powder consistency
2 x tablespoons coriander powder
1 x tablespoon fennel powder
1 x tsp turmeric
1 x dried chilli crushed
20 grams dried shrimp paste (belachan) Asian section
1/2 tsp salt
1 x can coconut cream
2 x tablespoons fried shallots
3 x spring onions sliced
2 limes thinly sliced


1. Score both sides of the fish with deep diagonal cuts
2. Season fish inside and out with a little salt ensuring to get some in scored cuts
3. Allow the fish to stand while you prepare the paste. Preheat oven to 220%C
4. Blend shallots, garlic, tamarind paste, candle nut powder to a smooth puree

5. Now add spice powders, chilli, shrimp paste and salt. Mix again to combine. Turn out paste into a deep pan and cook on medium heat for 2 minutes, stirring constantly
6. Add coconut cream a third at a time stirring through to combine creating a thick sauce. Prepare two or three sheets of strong foil long enough to fit fish and enclose like a parcel
7. Place the fish in the centre of the foil sheets and bend the sides of the foil up to form a rim. Using a teaspoon place generous amounts of sauce inside cuts followed with a slice of lime 
8. Pour the remaining sauce inside, under and over the fish being careful not to let the sauce spill over the sides of the foil. Bring foil together seal sides and enclose fish and the sauce
9. Transfer fish parcel to an oven proof dish and place in hot oven. Bake for 20 minutes
10. Remove dish from oven and allow to stand for 5 - 10 minutes. Carefully open sealed foil allowing any hot steam to escape, retain the foil as a base tray as it will hold the sauce
11. Garnish the fish with fried shallots and spring onions. Serve hot on a bed of steamed jasmine rice 


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