Kingklip recipe

My favourite fish in Cape Town are tuna steak and Kingklip.
They both so easy to find in South Africa. The first one has firm red flesh and the second one white firm flesh. They are dreamed fish to cook because they stay most of the time in one piece and especially if you follow my advice below. There is no traditional recipe for it but I like it this way…

King klip or Tuna wrapped in bacon and serve with a purée of peas (serve 4)


4 pieces of fish

4 nice pieces of bacon

Fresh cream

4 cups milk

1 chopped onion

Frozen peas

Tooth pique

1 lemon


Olive oil


Place the fish in the milk mixed with the lemon juice and a bit of olive oil for 10 minutes (the milk helps the flesh to stay in one piece during the cooking time).

Wrap the fish with the bacon. Maintain the wrap with a tooth pique

Place the wraps in an oven dish with a bit of the milk marinade.

Place in the oven for 20 minutes at 200°C (thermostat 5).

During this time, cook the frozen peas for 10 minutes in boiling water. Drain the water.

Fry the onion. Blend the peas with the onion and fresh cream.

The quantity of fresh cream how thick you like the purée.

Season with salt and pepper.

Serve the fish with some purée.

Sprinkle the dish with parsley.

You can also add fresh pastas if the peas purée is not enough.

From Kingklip recipe to Voila Cape Town