Chef Kerry Kilpin’s Easter pickled fish tacos

Pickled fish is synonymous with Easter in the Cape and everyone has their very own family favourite. Steenberg Executive Chef Kerry Kilpin of Bistro Sixteen82 and Tryn fame is passionate about using ethically sourced fish for her recipe.

Cellarmaster Elunda Basson suggests enjoying Chef Kerry’s take on this traditional Easter dish with Steenberg Semillon: ‘Its weight and texture allow it to stand up to richer seafood dishes, that’s why it is a perfect match with Kerry’s delicious pickled fish.’

As a rule, Semillon works well with highly seasoned dishes; think milder curries, autumnal spices, and high-toned herbs such as sage and fennel. Steenberg Semillon exhibits beautiful hints of lemon, apple, stone fruit, white florals and beeswax.

‘It’s not as linear as Sauvignon Blanc but not as full and rich as Chardonnay,’ she adds.

Pickled Fish Tacos Recipe By Steenberg Chef Kerry Kilpin

12 x Taco shells

Coriander Yoghurt

250ml double cream yoghurt

50g chopped coriander

Salt and pepper

Combine all the ingredients in a bowl and season to taste.

Salsa

150g chopped tomatoes

1 x red onion chopped finely

¼ cucumber cubed

15g coriander chopped

1 avo cubed

Salt and pepper

15ml olive oil

Combine all the salsa ingredients in a bowl and season to taste.

Pickled Cape Bream

1kg Cape Bream, cut into portions

150 g sugar

500ml white vinegar

5ml whole cumin

5ml coriander seeds, toasted & crushed

10ml fish spice

3 x bay leaves

5ml turmeric

5ml mild curry powder

3 x crushed garlic cloves

5ml grated ginger

3 x chopped onions

10ml corn flour

2 tbsp sunflower oil for frying

Flour, for dusting

Salt and black pepper

In a pan over a medium heat, add 1 tbsp oil and gently sauté the onion until translucent. Add the ginger, garlic and spices and fry gently for a few minutes, until fragrant.

Add the vinegar and sugar and stir until the sugar has dissolved. Simmer for 20 minutes. Thicken with corn flour to a nice coating consistency. Season to taste.

Dust the fish with the seasoned flour and pat off any excess.

Heat 1 tbsp oil in a heavy-based frying pan and, when hot, fry the fish until golden.

Place a layer of fish in a deep sterile glass or non-metallic container and pour a little of the hot sauce over it, to cover. Continue layering fish and sauce until all the fish is covered. Cool, then chill until ready to serve. Best made at least 24 hours in advance.

To Assemble

Fill the “taco” shells with a pickled fish and top with salsa and coriander yoghurt. Garnish with fresh coriander leaves

Watch her make her delicious #Lockdown Pickled Fish Tacos