Poached Kingfish with Orange and Lemongrass
- 29 May 2015 | By Medina Palms
- 130g kingfish
- 500ml fish stock
- 900ml orange juice
- 400ml white wine
- 1 small onion chopped
- 15g minced garlic
- 120g chopped lemongrass
- Salt and pepper to taste
- In a pot combine the fish stock, orange juice, white wine, garlic, onion and lemon grass. Season to taste with salt and pepper.
- Bring this to the boil for 5 mins.
- Reduce heat to a simmer and add the kingfish. Simmer over low heat for 5 mins –until the flesh starts to become flaky.
Serve with fresh salad.
Whilst in Watamu, enjoy a variety of tasty dishes by visiting Amandina Restaurant at Medina Palms.