Serves: 4
Prep time: Overnight + 30 minutes
Cooking time: 2 hours
Works well with: Fish With A Story Cape Bream fillets, Carpenter fillets or Yellowtail portions
Occasion: Weekend dining, Entertaining
Ingredients
For the samp:
Note: Samp is best when pre-soaked overnight, so plan accordingly.
2 cups samp
about 2 liters water
2 stock cubes (vegetable or chicken)
30–45 ml (2-3 tbsp) butter, plus extra
1 onion, finely chopped
250 ml (1 cup) fresh cream
finely grated rind of a lemon
salt & pepper, to taste
For the masala fish:
Note: You can also use a store-bought seafood masala blend
10 ml (2 tsp) ground fennel/barishap
5 ml (1 tsp) ground coriander
5 ml (1 tsp) ground cumin
5 ml (1 tsp) ground paprika
2,5 ml (½ tsp) ground turmeric
2,5 ml (½ tsp) ground ginger
2,5 ml (½ tsp) ground cinnamon
2,5 ml (½ tsp) chilli powder (optional)
1 ml (¼ tsp) ground cardamom/elachie
10 ml (2 tsp) salt
500 g Fish With A Story Cape Bream fillets, Carpenter fillets or Yellowtail portions
30 ml (2 tbsp) butter
For the herb salsa:
a handful fresh mixed herbs (parsley/mint/dill/coriander all work well)
¼ cup extra virgin olive oil
a squeeze of lemon juice
½ cucumber, finely cubed
½ red onion, finely chopped
salt & pepper, to taste
Method
Prepare the samp: Soak the samp in 4 cups (1 liter) fresh cold water overnight. Drain the water, then place the soaked samp in a pot and cover with more fresh water (about 1 liter). Crumble the stock cubes into the pot and bring to a simmer, then turn down the heat to low, place a lid on and cook for about 1 hour. Check regularly if the water needs a top-up – you want to keep the water level just below the surface of the samp. While the samp is cooking, heat the butter in a pan and fry the onion over medium low heat until very soft but not brown. After the samp has cooked for 1 hour, add the fried onions and stir. Continue cooking for another 45 minutes until the samp is very soft and the water has almost reduced away completely. Add the cream and stir, bring to a simmer, then remove from the heat. Add the lemon rind and season generously with salt & pepper, stir, then cover with a lid and leave to stand while you prepare the salsa and fish.
Prepare the salsa: Blitz the herbs, oil and lemon juice briefly in a blender (or chop the herbs as finely as you can and stir with the oil and juice). Add it to a small bowl along with the cucumber and red onion, season with salt & pepper, then stir.
Prepare the fish: Make a masala seasoning blend by stirring together the dry spices and salt in a small mixing bowl. Rub the seasoning on both sides of the fish fillets. Pan-fry in butter, skin side down first, until the skin is crispy, then turn over and fry briefly on the flesh side. Remove from the heat.
To serve: Plate the samp with the fried fish on top and a spoonful of salsa. Serve with fresh lemon wedges.
Recipe and image credits:
Recipe and photography the property of Radford Dale Wines, developed by Ilse van der Merwe of www.thefoodfox.com
Fish With A Story is powered by ABALOBI – a South African-based, global organisation seeking to elevate small-scale fisheries for healthier oceans and thriving ocean communities.
