linefish sashimi

 

Chef Cameron Smith of Chefs Warehouse Tintswalo Atlantic finds inspiration from his environment…from Table Mountain and the ocean, to non-profit organisations like Love in a Bowl, where he sources fresh fruit and vegetables.

This dish is inspired by the fresh produce available at the nearby Hout Bay harbour. Consisting of bokkoms (traditional air-dried fish), abalone, snoek biltong and of course local yellowtail fish.

Ingredients

  • 3 onions, diced
  • 5 cloves garlic, sliced
  • 40g ginger root
  • 10g fresh tumeric
  • 5 red chilies, remove seeds
  • 3 bay leaves
  • 100g tomato paste
  • 300ml brandy
  • 500ml oil
  • 200g Black Forest ham, diced
  • 100g snoek biltong, remove bones and flake
  • 100g Bokkoms, fillet and remove big bones
  • Zest and juice of 2 limes

Method

  1. Sweat the onions, garlic, ginger, chili, and turmeric in 200ml oil over medium heat for 10 minutes.
  2. Add the tomato paste and cook for an additional 2 minutes.
  3. De-glaze the pot with mirin and reduce the liquid by half.
  4. Reduce the heat to low and add the Black Forest ham along with the remaining 200ml oil.
  5. Cook on low heat for at least 20 minutes.
  6. Fold the snoek biltong and bokkoms.
  7. Remove from the heat and set aside to allow the flavours to infuse.
  8. Season with lime zest and juice before serving.

Ingredients – smoked Abalone créme (optional)

  • 120g dried and smoked abalone
  • 2 sticks lemon grass
  • 10g ginger
  • 5 lime leaves
  • 3g salt
  • 100ml cream
  • 2 T fish sauce
  • 500g cream cheese

Method

  1. Add the abalone, lemon grass, ginger, and lime leaves into a small pot.
  2. Pour in the cream and set over low heat to infuse, which can take up to 40 minutes.
  3. Once infused, strain the cream mixture.
  4. Fold in the cream cheese and fish sauce.
  5. Taste and season with salt if needed.

Ingredients – tamarind coconut broth

  • 225ml tamarind
  • 3ml chili flakes
  • 30g garlic
  • 3 T tom yum paste
  • 50g palm sugar
  • 3 limes, juiced
  • 1 lemon, juiced
  • 2 tins coconut milk

Method

  1. Add all the ingredients into a blender and blend till smooth.
  2. Strain the liquid and season with salt if needed.

Ingredients–garnishes

  • Tempura shisho leaf
  • Fresh basil
  • Fresh mint
  • Citrus blossom

 

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