Discover the exotic...
Find out more about exotic fishes
!
- Golden Kingklip
- Channa
- Swordfish
- Tilapia
Golden
Kingklip
Firm in texture, its flesh easily
flakes apart in big chunks. Once cooked, the golden kingklip
remains tender and mild with a sweet taste.
Cooking methods include: oven-baking, pan-frying, poaching and deep-frying.
To find out more about the golden
kingklip
Consult our
savoury kingklip recipe
Channa
Firm in texture, this exotic fish is
rich in minerals and completely boneless. Channa has a
delicate-tasting white flesh. It is excellent for use in Thai and
Chinese dishes.
Cooking methods include: pan frying and oven-baking en papillote.
Swordfish
A delicate-tasting fish with flesh
that is white and firm. It is rich in vitamin B12, potassium and
phosphorus.
Cooking methods include: grilling, braising and pan-frying. Swordfish can also be used for brochettes (kebabs).
Tilapia
Its texture is firm and fine and its
flesh is slightly pink but fades to a creamy white when cooked. The
flavour is mild and slightly sweet.
Cooking methods include: poaching, grilling, pan-frying, deep-frying, braising, oven-baking and steaming. It can be prepared in as many ways as you can imagine because, much like tofu, tilapia adopts the flavour of the spices you use to cook it.
To find out more about tilapia...
Consult our
savoury tilapia recipes