Cape Malay Kingclip

Cape Malay Kingclip

with pickled cranberries and toasted hot cross buns.

Serves: 4
Prep: 5 mins
Cook: 20 mins


Cape Malay Kingclip


  • 1 box Nando’s PERi-PERi Bag & Bake (choose your flavour)
  • 600g kingklip
  • 2 cloves of garlic
  • 1 bay leaf
  • 1 tsp turmeric
  • 1 tsp curry powder
  • ½ tsp cumin
  • ½ tsp coriander
  • 2 tbsp butter
  • ½ cup dried cranberries
  • 1 red onion, sliced in rings
  • 2 cups red wine vinegar
  • 2 tbsp sugar
  • 4 hot cross buns, lightly toasted
Cape Malay Kingclip

Cooking Instructions


Spice the fish with the provided spices and place in the bag. Add the garlic, bay leaf, turmeric, curry powder, cumin, coriander and butter to the bag.


Place in the oven and bake for 20 minutes at 180 °C. While the fish is baking, make a quick pickle by adding the cranberries and onion slices to the vinegar and sugar.


Once the fish is baked the pickle is arranged over the fish and served with lightly toasted chunks of hot cross buns to mop up all the delicious sauce.

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