Turmeric Kingi Belly Flaps

Turmeric Kingi Belly Flaps

Simply follow the steps below:

1. Blitz all the marinade ingredients together and coat fish in the marinade for up to 1 hour and refrigerate.

2. Preheat oven to 250Degrees C. Place frying in the oven to heat up.  Once the oven has reached temperature place the butter in the pan. Once butter has melted and starts to colour add the belly flap face down for 30seconds then flip over and continue to cook for a further 8-10 minutes. Depending on the thickness of your belly flap your fish is cooked when its opaque in colour and cooked through.  The belly flap will release a lot of moisture while it’s cooking this keeps the meat juicy and stops it from drying out.

3. If your using fish fillets cook the fish for approx 3-6 mins or until fish is cooked through. Cooking time will vary depending on the size of your fillets.
Do not turn your fish fillets, once you have put them in the pan leave them to cook.

4. Serve with a fresh garden salad and green beans.

Ingredients list

Marinade

  • 2 Tbsp chopped fresh coriander
  • 1 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1 1/2 tsp smoked paprika
  • 2 Tbsp olive oil
  • 2 tsp salt
  • 3 cloves garlic, crushed
  • 1/2 fresh chilli chopped (optional)
  • Juice of 1 lemon

Other Ingredients

  • 40g butter for frying
  • Kingfish steaks and thick snapper fillets work well in this recipe too. *If you are using kingfish steaks for this dish I like to cut it into approx 4cm thick pieces.

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