CAPE MALAY FISH POPS
CHEFS RECIPE
A Love Affair with food, one dish at a time...
Pickled fish, originating from Cape Malay cooking, was conceived as a method to preserve fresh fish during the early days of the Cape colony. Chef Ryan has ingeniously crafted a dish that pays homage to the rich warmth of Malay spices while injecting an element of whimsy through the concept of fish pops, brought to life with a vibrant array of bold and bright colors.
Fish Pops
- 1 hake fillet
- ¼ Barramundi fillet (or any local line fish)
- 1 medium white onion
- 2 cloves garlic
- 1 green chili, de-seeded Salt and pepper to taste
Method
1.Remove the skins from the fish.
2. Finely chop the fish, onion, and chili, then mix in a bowl.
3. Grate the garlic finely and add it to the fish mixture.
4. Season to taste and mix thoroughly.
5. Form small balls (5 per portion) and place them on a tray.
6. Crumb the balls using corn flour, eggs, and cornflake crumbs.
7. Deep fry on order
Curry Sauce
- ½ white onion
- 1 clove garlic
- 1½ teaspoons curry powder
- 1 teaspoon garam masala
- 1/3 teaspoon paprika
- ½ teaspoon coriander seeds ½ teaspoon cumin seeds
- ¼ teaspoon turmeric
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- 1 teaspoon tomato paste
- 1 tin coconut cream
- 2 tablespoons clarified butter
Method
1. Toast cumin seeds and coriander seeds in a dry pan over medium heat, then grind.
2. Sauté onions with clarified butter until translucent.
3. Add spices and fry until aroma is released.
4. Add tomato paste and fry for 5 minutes.
5. Add coconut cream, reduce heat, and simmer for 15
minutes.
6. Blend until smooth and strain through a fine mesh strainer.
7. Transfer into a squeezy bottle, label, and store in the fridge.
Turmeric Aioli
- 2 egg yolks
- 350 ml sunflower oil
- 30 ml white vinegar
- 1/3 teaspoon Dijon mustard
- 1 teaspoon turmeric
Method:
1. Place egg yolk, Dijon mustard, vinegar, and turmeric into the food processor.
2. Blend well.
3. Slowly add sunflower oil while blending to form a thick emulsion.
4. Season to taste and transfer into a squeezy bottle.
5. Label and store in the fridge.
Author: Reeds Bespoke
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