Kingfish recipes
Printed From: The Fishing Website
Category: Diving
Forum Name: Spearo's Corner
Forum Description: Free-divers & spearos chat about their sport
URL: https://www.fishing.net.nz/forum/forum_posts.asp?TID=96102
Printed Date: 26 Jun 2026 at 4:57am
Topic: Kingfish recipes
Posted By: _Jimmy_
Subject: Kingfish recipes
Date Posted: 18 Nov 2013 at 8:26pm
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A bit too often the kingfish i think is overlooked as a frying fish and is just chucked in the smoker. I don't have anything against smoking fish, quite the opposite actually but there is so much more you can do with kingies. It's a fish i will choose to shoot over others as It's a good lazy option for meat. Nothing beats taking one fish home to fillet which yields 5kg + of fillets all with one quick filleting effort. (and for some reason large snapper don't want to stay on my spear) What do you do with your fish after you have eaten as much as you can as steaks or smoked? DD's kingfish carpaccio? Got a recipe DD? How about kingfish fritters? Although there is a tonne of other **** on the plate too they're one of the best ways to still eat fish once your over it and can't figure out what to do with the last kilo. Fry pan size and throw what ever else you want on top.  |
Replies:
Posted By: herby
Date Posted: 18 Nov 2013 at 8:39pm
| Kingfish tacos, sashimi (belly flap) or kokoda are my favourite 3. |
Posted By: Weightless
Date Posted: 18 Nov 2013 at 8:45pm
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Try the Al Brown Chickpea / Aoli recipe in Go Fish' OMG... I am salivating thinking about it!! I am a mediocre chef at best and that recipe is a sure fire way to impress. Takes a while to prepare but well worth the effort. |
Posted By: _Jimmy_
Date Posted: 18 Nov 2013 at 8:46pm
| kokoda, bugger the fish is probably getting a bit old for that now. I had forgotten about that. |
Posted By: Firey
Date Posted: 18 Nov 2013 at 9:18pm
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I had snapper poached in white wine and coconut cream tonight then with the remaining sauce in the pan after the fish was removed I added a good dollop of piripiri sauce, reduced it down a little and then poured it back over the fish on a bed of quinoa. Bloody delicious!!
I can only imagine kingy would be perfect also. ------------- No sooner does man discover intelligence than he tries to involve it in his own stupidity. |
Posted By: Diver Dan
Date Posted: 18 Nov 2013 at 10:05pm
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Roasted kingfish belly with salsa verde is amazing. My carpaccio - Lay thin slices of kingfish on a large plate Finely grate garlic over it Finely chopped italian parsley sprinkled over Finely chopped capers (optional) Sea salt and freshly ground black pepper Squeeze of lemon juice Good dressing of EVO Let stand for 20 minutes, good to have some crusty bread to mop up the juices Best at room temperature ------------- Proud member of the Glen Innes Spearfishing Club |
Posted By: Philip van Zijl
Date Posted: 18 Nov 2013 at 10:08pm
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Thick fillets, crumb in Macadamia ducha, panfry in butter, yum. ------------- Never underestimate and old man with a spear gun ;) |
Posted By: olenz
Date Posted: 18 Nov 2013 at 11:06pm
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tataki is very nice - brick of filet roll in rock salt, chilly and sesamie seads, fry on each side for few seconds, chill, then slice. also do it in sour cream with some cheese
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Posted By: onthedrop
Date Posted: 19 Nov 2013 at 8:28am
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My favourite eating fish season heavily and chuck it in the pan crispy on the outside and juicy as do mine med rare at the most ------------- FEED THE WHANAU |
Posted By: Jack0
Date Posted: 19 Nov 2013 at 8:57am
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I like it simple, on the grill of the BBQ on a real low heat, outer flesh goes nice and cripsy, awesome flavour. Coat with olive oil and whatever else you beforehand. I find the hotplate good as well, but reckon the the grill is the business for anything like kingfish. I've had Wahoo grilled in the islands and its hard to beat. |
Posted By: Grunta
Date Posted: 19 Nov 2013 at 8:57am
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A quick and tasty...... Make a wasabi mayo with wasabi paste and some Japanese mayo. Fillet and remove all the dark blood-lines. Shake steaks in some flour and sear in butter on one side turn over and turn off heat - middle 1/3 of fillet still raw but by the time everyone's ready to eat it will be perfect if the steaks are about 2-3cm thick. |
Posted By: Philip van Zijl
Date Posted: 19 Nov 2013 at 1:59pm
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When you have a glut...In a previous life time, I had a restaurant, and this was a favourite: Philip’s District Six Pickled Fish/Curry fish/Kerrievis Ingredients 1kg Kingfish (or any firm fish – Butterfish works really well), scaled and filleted, skin left on as it keeps the fish together (optional) 5 medium cloves garlic (or teaspoon of flakes) 1 tsp chopped ginger or .5 tsp of powdered 3 large onions 1 cup white grape vinegar ½ cup water ½ cup brown sugar 8 peppercorns 4 cloves 4 allspice 4 bay or lemon leaves 1 Tbs mild curry powder or a bit more if you like a bit of a tang .5 tsp of chili powder 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric 200ml sultanas (optional) 15ml flour Coarse salt, as required (be careful, coarse salt is stronger than refined salt) Oil for frying Method Chop the garlic. Peel and slice the onions into rings. Firm up the flesh of the fish, by sprinkling coarse salt on both sides of the fillet and letting it stand in a glass bowl for 20 minutes (Longer than this will result in the fish being too salty). Thoroughly rinse the fillets under running water. Pat it dry with a paper towel. Cut the fish into bite sized cubes, leaving the skin attached. Heat oil in a heavy based frying pan and fry the fish until just cooked through. Place the rest of the ingredients in a large heavy based pot (to prevent burning), bring to the boil, then reduce heat, stirring to ensure the brown sugar dissolves, and does not burn. Then simmer for approximately 7-10 minutes until the onions are cooked but still crisp. Mix the flour with a bit of the sauce to thicken. Layer the pieces of fish and the sauce and sultanas, onions alternately in a ceramic or glass serving-dish or in the sterilised jars, (sterilise jars and lids by boiling them in water for 5 minutes) ensuring that the last layer of fish is covered with sauce. It will keep for weeks in the fridge... ------------- Never underestimate and old man with a spear gun ;) |
Posted By: Renz
Date Posted: 19 Nov 2013 at 8:58pm
| Fish kebabs: cut into bite-size cubes, skewer, marinate for half an hour in lemon juice and ginger. BBQ, works good for frozen kingi too. |
Posted By: Barx
Date Posted: 22 Nov 2013 at 7:46pm
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I got a bunch of kingis made into sausages by a commercial butcher once. Possibly the worst sausages I've ever eaten. Dry. Flavourless. Wrong colour. Ended up getting rid of them at BBQs at my inlaws. ------------- Do or do not. There is no try. |
Posted By: laidbackdood
Date Posted: 23 Nov 2013 at 5:15am
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When the king gets old....marinate in curry over night.......gets rid of fishy taste and holds in chunks nicely........kingfish curry is hard to beat. ------------- Once the idiots turn up..Im outta here...No time for Drama Queens. |
Posted By: laidbackdood
Date Posted: 23 Nov 2013 at 5:15am
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When the king gets old....marinate in curry over night...then lightly fry....gets rid of fishy taste and holds in chunks nicely........kingfish curry is hard to beat. ------------- Once the idiots turn up..Im outta here...No time for Drama Queens. |
Posted By: Barx
Date Posted: 23 Nov 2013 at 12:43pm
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Also when it gets old in the freezer it gets a light brown layer on the outside. If you carve this off when its still frozen the white meat underneath is normally all good. Freezing in large chunks helps. Yes, agree with the curry theory - for years now we've been hiding chunks of kingi in butter chicken sauce and telling the kids its chicken breast. ------------- Do or do not. There is no try. |
Posted By: AR
Date Posted: 24 Nov 2013 at 7:15pm
| Kingy is always best if you cut it into about 1cm thick steaks. Prevents it from going dry as it cooks quickly. |