 One of the things about living here that never fails to get me all of a tizz, is the fresh fish scene. We have access to vast tracts of ocean filled with sustainable fish and yet finding good quality, affordable fresh seafood is almost impossible.
One of the reasons is that much of our fish is exported to places like Spain so while they happily feast on A-grade SA fish, we locals, well, don’t. The big guys in the fishing industry tell me that it’s because the foreigners are prepared to pay and we aren’t, but surely the government should enforce a law that ensures a percentage of all our fabulous, fresh sustainable fish is sold on the local market?
I know they have larger fish to fry (couldn’t resist) but doesn’t the government or whoever decides these things know that the culinary health and happiness of an entire nation is at stake!
This all springs to mind because we had a rather fishy time of late. We popped up to Durban for a few days and amongst other things did a spot of fishing, well, I didn’t, he did!
We feasted on fresh zebra fish, oven baked with herbs and lemon, we pan fried fillets of gurnard and ate them on fresh white bread with tomato and onion and we harvested black mussels off the rocks and steamed them in white wine and indecent amounts of garlic. Bliss.
When we got back we visited Lannice and Michael Snyman. Lannice has written yet another fabulous book (the woman is tireless). This one called Tortoises and Tumbleweeds and a must have on any self respecting foodie’s shelf. Anyway, Michael is a master fish smoker and he served us hot smoked fresh kob with a herb mayo that literally made me weak at the knees.
Now if only I could pop into my local supermarket or fishmonger and pick up a fillet of something that was both truly fresh and didn’t require a bank loan, I would stop boring you all with my fishy ramblings and pop into the kitchen to cook it! Instead I’m off to roast a chicken…
Have a happy November…
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Prawn and snow pea sprout salad with chilli sauce
2 whole coriander stalks, roughly torn
1 garlic clove
1 small red chilli
3 tbs palm sugar
2 tbs fish sauce
3 tbs lime juice
40g snow pea (mangetout) sprouts or an Asian salad mix
1 spring onion, finely sliced on the diagonal
1 red pepper, julienned
1 Lebanese (short) cucumber, diced
16 raw prawns, peeled and deveined
Using a mortar and pestle, pound the coriander, garlic and a pinch of salt until roughly mashed. Add the chilli and form a paste. Transfer to a small bowl, add the palm sugar, fish sauce and lime juice and stir until dissolved. Heat a non-stick frying pan over medium heat and sear the prawns until pink. Divide the salad ingredients on to four plates, scatter with the prawns and drizzle over the dressing. You can add a few extra coriander leaves and some mint if you’d like.
Serves 4
More recipies from Eat In here >>> |
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Buy your copy of Eat In 2009 here and get 25% discount
There are 770 listings of every worthwhile foodie outlet known to man. Make sure to take it along on your next road trip or Christmas holiday so you’ll always know where to find the freshest fish, creamiest cheese or crustiest ciabatta to indulge in while resting your stressed-out self. |
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SA cookbook wins another top international award
This is a book about the marriage of food and wine; of icons and ideas. A marriage that spans geographical barriers to create sensuous pleasure, seasoned with history. |
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Music for better mouth feel
From over the barrels comes the evocative and unmistakable sound of Scotland. Winemaker Bruce Jack is overseeing the tradition of playing bagpipe music to his wine. |
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The best of Gelato Ice cream made in Cape Town
Boasting over 50 flavours of your favourite Gelato ice cream together with the best imported Hausbrandt coffee, newly launched ice-cream and coffee parlour, Icezeit, boasts the kind of European pedigree that makes it one of Cape Town’s must-taste delicatessen destinations. |
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How to make sushi hand rolls
It’s easier than you think. Master the art, invite some friends over and bask in the glory. Or get them to make their own! |
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How to make gnocchi
Gnocchi generally use flour, potatoes, semolina, spinach or pumpkin as a base, although potato gnocchi is the best known. It's quick to cook and can be served as a starter, main or side dish. |
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Buffalo Ridge’s Mozzerella di Bufala
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Have a look at the great Zoopy video, taken at Buffalo Ridge. Buffalo Ridge’s Mozzarella di Bufala has won the prestigious overall prize of best new product in the third annual Eat In RMB Private Bank South African Produce Awards. |
| Buttermilk rye bread |
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To celebrate the new issue of Eat In, radio DJ, Martelize Brink, from RSG decided to explore the art of artisanal breads at Cape Town's Knead Bread and Pastry Shop. Baker, Don Mclachlan, took her through the process of making delicious buttermilk rye bread from start to finish. Zoopy also joined us to
film the interview. We also have a collection of behind the scenes snapshots .
Or try the recipe out yourself |
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Discover the mystery of whisky at the FNB Whisky Live Festival
5 - 7 November
Running from 5 to 7 November in Cape Town and 12 to 14 November in Johannesburg, the annual FNB Whisky Live Festival, in association with Kaya Fm and The Star, is set to be more thrilling than ever. |
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Learn to make healthy cheese like a real Italian
8 - 9 November
Getsmarter, a local training organization, together with Miki Ciman, an internationally renowned Italian cheese-maker and owner/chef at the popular La Masseria restaurant in Durbanville, are offering a 2-day short course in home cheese making at the Giggling Gourmet Cookery School in Cape Town. |
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African Relish presents a Karoo gourmet weekend in Prince Albert
14 - 16 November
A weekend of cooking in a country kitchen, eating legendary cuisine with a contemporary take on this great South African food |
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Cherry Festival - Ficksburg
20 – 22 November
Ficksburg is known throughout the country as the Cherry Town, and the two have become synonymous with each other. |
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2008 Franschhoek Investec Private Bank Cap Classique and Champagne Festival
6 - 7 December
Franschhoek will once again play stylish host to the country’s largest Champagne festival. The 2008 Franschhoek Cap Classique and Champagne Festival, sponsored by Investec Private Bank, will showcase an array of celebrated Cap Classique producers as well as some of the finest French Champagne Houses. |
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