Place the dried nectarines and water into a saucepan and bring to the boil. Simmer for 4 to 5 minutes, or until the nectarines are soft and the water reduced by half.

Sprinkle the gelatine over the nectarines and remove from the heat. Add the lemon juice, then blend the mixture until smooth. Cool to room temperature.

Whip the cream until stiff peaks form and fold into the nectarine purée. Chill for 1 to 2 hours, or until set. Season the kingklip then place in a steamer, along with the cabbage leaves, and steam for 8 to 10 minutes, or until the fish is cooked through but still succulent.

Serve the kingklip in raw or lightly steamed cabbage leaves, topped with generous spoonfuls of the nectarine mousse. Garnish with thin slivers of orange rind if you wish.