Edition May 2025

If you enjoy fish as a healthy and flavourful meal, you might consider trying Chef Thulani Mathebula’s Cape Malay Kingklip recipe this winter.

Mathebula, an Executive Chef at Truffles on the Park botanical bistro that is located in Mushroom Farm Park in Sandton, shared the mouthwatering
Cape Malay Kingklip recipe in this edition of PSM magazine.

Malay Sauce

Ingredients

• 80 g curry powder mild.
• 10 g cumin.
• 10 g coriander.
• 20 ml spirit vinegar.
• 80 g chopped onion.
• 3 bay leaves.
• 20 ml sunflower oil.
• 3 by 400 ml coconut cream (high fat content).
• 5 g salt.

Method

1. Mix all ingredients in a bowl except the oil, vinegar and coconut cream.
2. Heat up the oil to medium and gently cook the spice mix for 10-15 minutes.
3. Deglaze the spices by adding the vinegar. Cook for 5 minutes and then add the coconut cream.
4. Simmer the sauce for 20 minutes or till it coats the back of a spoon.
5. Cool the sauce and blend to a smooth consistency.

Basmati

Ingredients

• 500 g basmati rice.
• 80 g coconut oil.
• 400 ml coconut cream.
• 400 ml water.

Method

1. In a baking dish, add all in- gredients. Cover with grease proof paper and foil.
2. Bake for 40 minutes. The rice should be fluffy and soft.

Kingklip

Ingredients

• 200 g poached kingklip.
• 20 g shrimp.
• 40 g mussels.
• 80 ml Cape Malay Curry sauce.
• Crispy Poppadom.
• Fresh coriander.
• Chilli flakes.
• 80 g coconut basmati.
• Toasted coconut. 

Method

1. Season the fillet of kingklip with salt and pepper or fish spice. 
2. Cook in a double boiler or steamer for 12 to15 minutes.

The dish

1. Sautee the mussels and shrimp over high heat for 3 minutes. Add a ladle of the Malay Curry Sauce.
2. In a bowl, layer the seafood sauce topping with the steamed kingklip.
3. Garnish with the fried poppadom, coriander and chili flakes.
4. Dish up the basmati in a separate bowl and top with toasted coconut.

Bon appetit!

Restauranteur and co-founder of Truffles on the Park, Carmen Graham, recommends that you accompany this delicious meal with the A.A. Badenhorst Secateurs Chenin Blanc.

“Its bright acidity and notes of peach, apricot, and citrus perfectly balance the dish’s warm spices and subtle sweetness. With enough body to complement the richness of the Kingklip, it offers a refreshing and harmonious pairing that enhances every bite,” she said.

To have a delightful experience of meals prepared by Chef Mathebula, you can visit www.trufflesbistro. co.za or email reservations@trafflesbistro.co.za to book a table. You can follow his work on Instagram: @2lanichef