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Panfried Kingfish cured in chardonnay


  • Boil 200 ml water with the sugar and vanilla until a syrup is formed. Then set aside to cool.
  • Combine the chardonnay, lemon juice, 100 gm olive oil, honey, ground ginger, 5 gm Asafoetida, the ground pepper and lemongrass in a large bowl. Add the fish, toss well and marinate for at least 1 hour.
  • Then gently toss the sliced tomatoes with a little salt and the sugar syrup. Cover and set aside for 30-60 mins.
  • Blanch the zucchini and carrots in lightly salted, boiling water. Then refresh in icy cold water and drain well.
  • Heat the butter in a non-stick pan and gently cook the remaining ground spices until toasted, regularly stirring.
  • Add the sultanas and briefly cook. Then add the zucchini and carrot. Toss well and cook to just heat.
  • Heat a thin layer of olive oil in another pan and panfry the fish.
  • Arrange the tomato slices in a round on individual plates. Garnish with a witlof leaf on 2 corners and top with cherry tomatoes. Then mound the sautÈed zucchini and carrot mixture in the centre and place the fish on top. Sprinkle the butter mixture over and around, and scatter with the olives and seaweed salad. Then drizzle with a little herb oil and serve.
  • (Stephane le Grand from Balgownie Estate, Yarra Valley)


  • 70 gm sugar
  • seeds of 1 vanilla pod
  • 100 gm chardonnay
  • 20 gm fresh lemon juice
  • olive oil
  • 40 gm honey
  • 5 gm ground ginger
  • 10 gm Asafoetida
  • 5 gm ground black pepper
  • 1 heaped tspn finely sliced lemongrass
  • 4 x 200 gm Kingfish fillets (or another "steaky" fish) 
  • 4 tomatoes, sliced
  • sea salt
  • 300 gm finely sliced zucchini
  • 300 gm finely sliced carrots
  • 100 gm butter
  • 3 gm ground cumin
  • 5 gm ground fennel
  • 50 gm sultanas
  • 100 gm witlof leaves
  • 6 yellow cherry tomatoes, quartered
  • 50 gm Japanese seaweed salad
  • 50 gm grapefruit
  • 70 gm pitted black olives, halved lengthways
  • 10 gm any herb oil


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    3 tbsp1/4 cup
    1 cup250 ml
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