– recipe –

fish with hollandaise & spekboom chutney


fish with hollandaise & spekboom chutney

RECIPE: grilled linefish, black rice, courgette ribbons, hollandaise, spekboom chutney

developed by ABALOBI PIONEER CHEF KERRY KILPIN for the menu of Steenberg's tryn restaurant. Chef Kerry prefers to use cape bream or carpenter, but this recipe can be prepared using any fish with a story



Prep time: 45 minutes

Cooking time: 10 minutes

Works well with: any Fish With A Story

Refined entertaining

Tip: See how to fillet whole fish like a pro 


2 x 180 g fillets of Fish With A Story 

1 cup cooked black rice

courgette ribbons (see below)

hollandaise sauce (see below)

spekboom chutney (see below)


Courgette ribbons

2 courgettes

10 g butter

5 g chopped parsley

salt and pepper


  1. Using a peeler, peel the courgettes length ways to form ribbons.

  2. In a pre-heated pan, add the butter, courgettes and chopped parsley. 

  3. Pan-fry for 30 seconds to heat through.

  4. Season with salt and pepper.


Hollandaise sauce

250 g butter

2 egg yolks

1 lemon

10–20 ml hot water

2 sprigs tarragon, chopped



  1. Heat butter until extremely hot. Clarify the butter by removing the white milk solids that have floated to the top and settled on the bottom. You should only use the clear yellow butter.

  2. Reheat the butter if it has cooled down slightly – the butter should be piping hot.

  3. In a blender, add egg yolks and a little hot water. Blend until it gets light and fluffy.

  4. Gradually add the very hot melted butter to form an emulsion.

  5. If you find your sauce is getting a little too thick, add some more hot water.

  6. Season with salt, tarragon and a squeeze of lemon juice. 


Spekboom chutney

180 ml spekboom leaves – picked off the stems and washed

½ onion, chopped

50 ml white spirit vinegar

80 g sugar

1 ml fennel seeds

1 ml brown mustard seeds

pinch of salt


  1. Sweat the onions and spices without colour.

  2. Add the spekboom and cook for a further 3 minutes.

  3. Add the vinegar, sugar and salt. Cook for a further 15-20 minutes on a low heat or until a nice thick chutney-type consistency. Taste and season further if required. (You will notice when cooking that the spekboom releases quite a lot of gooey liquid, this is quite normal).

  4. Place in a sterilised jar and refrigerate.


To prepare and assemble the dish

  1. Season the fish fillets with salt and pepper and a drizzle of olive oil.

  2. In a pre-heated pan, sear the fish on a medium heat for 2 minutes, skin side down. Turn the fish over and place directly in the pan into a pre-heated oven at 180C for a further 1 minute. Depending on the thickness, you may need to increase the cooking time.

  3. Place the fish fillet and black rice on a plate, add the courgettes, spekboom chutney and drizzle with the hollandaise sauce. Enjoy!



Recipe credit:
Chef Kerry Kilpin of Steenberg's Bistro Sixteen82 and Tryn

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