Ramaphosa's energy plan Webinar banner

We'd like our readers to start paying for Daily Maverick

More specifically, we'd like those who can afford to pay to start paying. What it comes down to is whether or not you value Daily Maverick. Think of us in terms of your daily cappuccino from your favourite coffee shop. It costs around R35. That’s R1,050 per month on frothy milk. Don’t get us wrong, we’re almost exclusively fuelled by coffee. BUT maybe R200 of that R1,050 could go to the journalism that’s fighting for the country?

We don’t dictate how much we’d like our readers to contribute. After all, how much you value our work is subjective (and frankly, every amount helps). At R200, you get it back in Uber Eats and ride vouchers every month, but that’s just a suggestion. A little less than a week’s worth of cappuccinos.

We can't survive on hope and our own determination. Our country is going to be considerably worse off if we don’t have a strong, sustainable news media. If you’re rejigging your budgets, and it comes to choosing between frothy milk and Daily Maverick, we hope you might reconsider that cappuccino.

We need your help. And we’re not ashamed to ask for it.

Our mission is to Defend Truth. Join Maverick Insider.

Support Daily Maverick→
Payment options

What’s cooking today: Oven-baked kingklip with honey,...



What’s cooking today: Oven-baked kingklip with honey, chilli and lemon sauce

Fatima Sydow’s oven-baked kingklip from her book, Fatima Sydow Cooks (Human & Rousseau). (Photo: Henk Hattingh)

Kingklip is one of South Africa’s favourite fishes (writes Fatima Sydow in her new book, Fatima Sydow Cooks). I love it because it can be baked or fried and its slightly sweet, meaty taste works so well with lots of different kinds of seasoning and sauces.


Find more recipes from her book here

(Serves 4)


4 pieces kingklip, filleted, cleaned. and scaled

5 ml (1 tsp) turmeric

15 ml (1 tbsp) roasted masala

5 ml (1 tsp) black pepper salt to taste

60 ml (4 tbsp) oil

8 slices fresh lemon


75 ml (5 tbsp) honey

75 ml (5 tbsp) chilli sauce 

Juice of a lemon

Salt, to taste 


Preheat the oven to 240°C. Line a baking tray with baking paper or foil. Rub all the spices, salt and oil over the fish. Then place the lemon slices on top. Bake in the preheated oven for 15 to 20 minutes. 

For the sauce: Mix all the ingredients together in a bowl. Remove the fish from the oven and pour over half the sauce. Bake for another 5 to 10 minutes. Remove the fish from the oven again, pour over the remaining sauce and serve.

Tip: You can use this recipe for snoek or salmon as well. DM/TGIFood

Our Thank God It’s Food newsletter is sent to subscribers every Friday at 6pm, and published on the TGIFood platform on Daily Maverick. It’s all about great reads on the themes of food and life. Subscribe here.

Send your recipes to [email protected] with a hi-resolution horizontal (landscape) photo.



Comments - share your knowledge and experience

Please note you must be a Maverick Insider to comment. Sign up here or sign in if you are already an Insider.

Everybody has an opinion but not everyone has the knowledge and the experience to contribute meaningfully to a discussion. That’s what we want from our members. Help us learn with your expertise and insights on articles that we publish. We encourage different, respectful viewpoints to further our understanding of the world. View our comments policy here.

No Comments, yet

Please peer review 3 community comments before your comment can be posted