Nguru — kingfish — is the pride of the Swahili coast: a large ocean fish with firm, steak-like flesh that holds its shape no matter how you cook it. Here's how to get the most out of it.

Charcoal Grilling

Cut into thick steaks (about 3cm), and marinate for at least 30 minutes in lemon, garlic, and chili before grilling over hot coals — around 4-5 minutes per side. Nguru's dense texture makes it one of the most forgiving fish on the grill; it won't flake apart on the grate the way more delicate fish can.

Frying

Dust lightly in seasoned flour or a light spice rub, then fry in hot oil for 3-4 minutes per side until golden and crisp on the outside. A quick, weekday-friendly way to serve it.

In Biryani

Nguru is a classic biryani fish along the coast, prized because its firm chunks hold together through the layering and slow steaming that softer fish can't handle. Sear the pieces first to seal them, then layer into the rice for the final stretch of cooking so they warm through without falling apart.

A note on portioning

Because the flesh is so dense, a single thick steak (roughly 200-250g) per person is usually plenty, especially served with rice, ugali, or a good helping of sides.

Order Nguru (Kingfish) for your next meal.