RECIPE, GREENHOUSE, FOOD & WINE,

Greenhouse at Constantia Fresh 2019

07 February 2019

— by Adre Nel —

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 new 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

Ingredients:

  • 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

CLOSE

Subscribe to our Blog: