Pickled Cape Bream
by Steenberg Executive Chef Kerry Kilpin
I always feel that Kerry Kilpin is a ‘chef-in-waiting’. She is so deserving of some form of national recognition. She has been doing sterling work at Steenberg’s Restaurants for a number of years. After several years of work under the tutelage of well known French born Frank Dangereux at The Food Barn in Noordhoek, Kerry gently moved into the limelight at Steenberg.
Kerry Kilpin, Steenberg’s Executive Chef
Kerry is a great user of sustainable fish and her Pickled Cape Bream is a quirky innovation.
Kerry Kilpin’s Pickled Cape Bream
Prep time: 15 minutes
Cooking time: 35 minutes
Total time: 35min plus 24 hours of pickling time
Ingredients
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
Method
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, without reducing. 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.
Steenberg Sparkling Sauvignon Blanc
My Steenberg wine choice for this dish is the Steenberg Sparkling Sauvignon Blanc. A good sparkler like this works really well with a gently curried dish.
Notes from the Estate
The nose is full and intense with aromas of granadilla, summer melons and a hint of lime. The palate is light and smooth yet with a zippy acidity to lift the tropical flavours of pineapple, pear and guava. A fresh brightness rounds off a delicious and refreshing sparkling wine.
Kerry Kilpin receiving her catch of the day, locally fished Cape Bream
Read more about Steenberg Wine Farm – CLICK HERE
