Chef Kerry Kilpin’s Easter pickled fish tacos Posted on 8 April 2020 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 For more on Elunda’s wine pairing insights, follow @SteenbergFarm on Instagram and Facebook. Image: Supplied Related Posts 3 Wine estates to visit in KwaZulu Natal 31 May 2023 The Cape may be the wine capital of South Africa, but you can still enjoy... read more 11 alcohol-free drinks for the sober curious 26 May 2023 Ocsober and Dry January are all good and well, but how about a permanent shift... read more Treat yourself to a one-of-a-kind fine dining experience in Franschhoek 20 March 2023 If you love a unique fine dining experience, you'll want to treat yourself to the... read more PREV ARTICLE NEXT ARTICLE
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