Crispy fish bites made from kingfish, coated in a soy sauce glaze and crunchy breadcrumbs, then topped with Japanese mayo, coriander, chili, and paprika. A perfect snack or light meal, served with fried sweet potato and courgette.
Ingredients
- 300 g kingfish fillets (cut into nugget-sized pieces)
- 2 tbsp tbsp soy sauce (use gluten-free if required)
- 1 cup gluten-free breadcrumbs (or regular if preferred)
- 2 tbsp Japanese mayonnaise
- 1 handful fresh coriander, chopped
- 1 fresh chilli
- 1/2 tsp paprika
- 1 medium sweet potato (sliced into thin rounds)
- 1 courgette, sliced
- 4 tbsp olive oil (for frying)
- 1 salt & pepper to taste
Instructions
- Prepare the Fish: Cut the kingfish fillets into nugget-sized pieces. In a bowl, toss the fish nuggets with soy sauce until evenly coated. Roll each piece in gluten-free breadcrumbs until fully coated.
- Fry the Vegetables: Heat 2 tbsp olive oil. Add the sweet potato slices and fry for 4–5 minutes, turning to cook each side, until crispy and golden. Add the courgette slices and fry for 3–4 minutes, flipping halfway through. Season with salt and pepper.
- Fry the Fish: Heat the other 2 tbsp of olive oil in the same pan over medium heat. Once hot, add the kingfish nuggets and fry for 3–4 minutes on each side, or until golden brown and crispy. The fish should be cooked through and flake easily with a fork. Remove from the pan and set aside.
- Serve: Place the fried fish bites on a plate. Top each fish bite with a drizzle of Japanese mayo, chopped coriander, chili slices, and a sprinkle of paprika. Serve with the fried sweet potato and courgette on the side.
- Optional: For extra flavour, squeeze some fresh lemon juice over the fish bites just before serving.
Tried this recipe?Mention @eatwhatyoukill.co or tag #eatwhatyoukill!
Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
