Kingklip with Band Noodles and Foamy Coconut Lemongrass Soup

Ingredients

• 4 Kingklip fillets (each 250-300 g)
• 1 tbsp Lemon Juice
• Salt
• 200 ml coconut milk
• 150 ml Vegetable broth
• 50 ml dry white wine
• 3 stalks lemongrass
• 2 cm galangal
• 2 lime leaves
• Salt
• Pepper
• 350 g linguine
• 2 tbsp flour
• 2 tbsp clarified butter
• 4 spring onions (only the green parts)
• deep-frying oil
• 4 slices pumpkin

Instructions

1. 1.

   Rinse the fish fillets under cold water, pat dry, drizzle with lemon juice and lightly salt them.

2. 2.

   In a pot combine coconut milk, vegetable broth, and white wine. Add lemongrass stalks, halved galangal root, and lime leaves; bring to a boil and simmer for 10-15 minutes. If the sauce thickens, add a little water and reduce heat to low.

3. 3.

   Cook the linguine in plenty of salted water according to package instructions. Drain the fish, dust with flour, and pan‑fry both sides in hot clarified butter until golden yellow.

4. 4.

   Meanwhile, cut spring onion greens into long thin strips and fry them in 4 portions of deep‑frying oil. Fry pumpkin slices briefly as well.

5. 5.

   Place linguine on four preheated plates, top each with a fish fillet, and garnish with fried spring onions and pumpkin chips.

6. 6.

   Use an immersion blender to froth the sauce, pour over the plated dish, and serve immediately.