Added by JamesFifteen | Wed 10 Feb 2010 @ 16:24
I have only recently grown fond of kingfish it is very popular in Caribbean cooking as itís a good meaty fish with loads of flavour and works really well with the little chilli that is in this dish. The flat leaf parsley really lifts it and with not a lot of washing up what can be easier.
2 x 300g Kingfish
1 Large Aubergine
6 Cloves of garlic
100ml Sunflower oil
1 Chilli (Scotch bonnet)
1 Bunch of flat leaf parsley
1 Tin of cherry tomatoes or a tin of chopped plum tomatoes
Pop your oven on to about 190c and start off with the Aubergine get it cut up into 1 inch cubes when thatís chopped up place a large pot on the stove with a high heat. Peel the cloves of garlic and slice nice and thin. Add the oil to the hot pot then chuck in the sliced garlic till it stops fizzing and starts going brown. Now get your Aubergines in there with a good pinch of salt and start cooking them out slowly if it starts to stick turn down the heat and if it needs it add a little more oil.
You really want to cook them for about 25 to 30 minutes till they have really sunk down in to the pan and go all mushy. Chop up the chilli small donít use the seeds unless youíre mental. Pick the parsley and reserve grab the stacks and chop them up really fine and add to the pot along with the chilli cook out for a few more minutes now add the cherry tomatoes and turn down to a simmer.
While this is cooking out for a bit chop the parsley leafs nice and small and slice your lemon in half. Take the pot of the heat and place the king fish on top of the aubergines sprinkle a little salt on the fish chuck in the oven for about 8 to 10 minutes you will know when its cooked it will flak very easily and just leave the whole thing just to chill out for a few moments.
Pull the fish out with a fish slice and put on the plate first then mix the parsley with the aubergine and serve over the fish with a good squeeze of lemon.