Sustainable Fish Recipe for #FrugalFridayFeast


A lifestyle filled with #FrugalFridayFeasts. Every week the Ultra Value Wine Challenge team brings you an irresistible meal for two, which includes wine, all for under R200! In the words of Oprah: everyone gets a feast!

Steenberg is on a role. So it should be. Cracking wines across the board and a smoking hot bistro to boot. We asked Cellarmaster JD Pretorius and sparkling new uber chef Kerry Kilpin to put together something that sizzles and… yes, it had to be a feasty treat and a feisty wine under R200 bucks altogether.

As could be expected from this dynamic duo, waiting was not their game. Up popped a corkamorimcork Sustainable Fish Recipe for #FrugalFridayFeast
by Amorim Cork
er of a fish recipe with enough Eastern zesty zing to brighten any mid-winter evening. Partner and food sorted, what about the wine?

klein steenberg e1439288292850 Sustainable Fish Recipe for #FrugalFridayFeast

Klein Steenberg Sauvignon Blanc has the brightest of flavours that dance with this dish. Lively and crisp with delicious white fruit, chill it well and serve it generously. Yummy!

Chef Kerry Kilpin’s Sustainable Fish Recipe

2 x 200g portions of fish of your choice
1 t toasted sesame seeds
2 sprigs of coriander for optional garnish

For the Lime Vinaigrette

½ t chopped chilli
½ t chopped garlic
0.5 t grated fresh ginger
15 ml Tom yum paste
60 ml Canola oil
50 g treacle sugar
40 ml freshly squeezed lime or lemon juice
5 ml fish sauce
40 ml water
Sauté the chilli, garlic and ginger in a little of the canola oil.  Add the Tom yum paste and shrimp paste and cook for a further 2min.  Add the lime juice, water and sugar.  Cook for a further 5 min on a low heat.  Allow to cool.  Place the sauce in a blender and blend gradually adding the remainder of the oil and fish sauce.  Adjust seasoning to your taste.

For the Aioli

1 whole egg
2.5 ml English mustard
1 clove garlic chopped
5 ml red wine vinegar
50 ml canola oil
Pinch of salt
Whisk the egg, mustard, vinegar and garlic in a bowl.  Gradually add the oil while mixing continuously to form an emulsion.  If you find the mayonnaise getting too thick add a little water.  Season to taste.

For the Salad

50 g mixed baby salad leaves
2 5g coriander
15 g basil
50 g julienne mange tout
50 g bean sprouts
2 x radishes finely sliced

Mix all the leaves, mange tout, radishes and bean sprouts together.

To assemble the dish

Season the fish with salt and pepper and place in a hot pan for about 2 min on either side until your fish is nice and golden and cooked through.
Mix the salad leaves with a little of the dressing and place on a plate.  Place the fish on top of the leaves and then drizzle the vinaigrette and aioli over the entire dish. Sprinkle with sesame seeds and garnish with a sprig of coriander!