Get Constantia Fresh with this delectable Fish Taco recipe from Greenhouse at The Cellars-Hohenort…

Greenhouse at The Cellars-Hohenort Hotel in Constantia

Greenhouse at The Cellars-Hohenort, a proud Relais & Châteaux member, offers exceptional cuisine where each carefully crafted dish is matched with the finest Cape wines. Greenhouse is gearing up for Constantia Fresh 2019 which will be taking place at Buitenverwachting on Sunday 24 February! This year festival goers will be treated to a dish by Head Chef Farrel Hirsch – Fish Tacos (Ssam) – as a special treat he has shared the recipe beforehand. Why not take a crack at it at home and then pop in at the festival to try Chef Farrel’s version?

Fish Taco (Ssam – means in between in Korean)

This recipe serves 4


1 big Kohlrabi. Sliced in rounds
½ Cucumber, sliced in rounds
250g Yellowtail
15g Spring onion, diced
10g Radish, sliced
4g Sesame seeds
Korean chili flakes, pinch
100g Pickled red cabbage – see below
150g Mojo dressing –see below

Mojo Dressing Ingredients & Method

7.5g Dill
12.5g Coriander
12,5g Parsley
12,5g Watercress
30g Spring onion
5g Fresh chilli
5g Fresh ginger
10g Fresh garlic
50ml Fresh lime juice
5 ml Fish sauce

* Blend all the ingredients together in a mixer

Pickled Red Cabbage Ingredients & Method

100g Cabbage, sliced thinly
100g Red wine vinegar
100g Water
100g Sugar

* Soak cabbage for 9 hours

Method and how to assemble

Dress the yellowtail in lime juice and sit for 20 minutes, sliced sashimi style.

Use the kohlrabi and cucumber rounds to form the base of the taco, sliced very thin.

Place all the ingredients in the middle of the taco, yellowtail, mojo dressing, pickled cabbage, sesame seeds, spring onion and finish off with a sprinkle of Korean chilli flakes. Fold and eat.

Farrel Hirsch – Head Chef of Greenhouse at The Cellars-Hohenhort Hotel

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