Recipe: Easy Fish – South African-inspired Pickerel
South Africa evokes many things: safari and wildlife, a deep and varied history, a people that have overcome adversity and a destination now celebrated as bucket list favourite. But it’s also a country with a diverse culinary repertoire: we love experimenting with flavours, and here’s how a Canadian mother and son chef team have brought together the flavours of Canada and South Africa.
The Toronto-based, mother-son duo of Lauren and Dan Gütter, the chefs behind Jack and Lil’s, have partnered with the South African winemakers from Nederburg to create a South African themed seafood recipe to pair with The Winemasters Sauvignon Blanc.
Lauren and Dan used the famous South African flavour profile that is associated with dishes like fried samosas and stewed curries to create a lighter sauce that pairs well with fish (Dan featured Lake Erie Pickerel for his dish) and the Nederburg Sauvignon Blanc. Of course, it’s not African without a hint of Rooibos and curry powder.
The Winemasters Sauvignon Blanc is a classically styled, light and crisp varietal with a palate containing distinctive tropical fruits. This sauvignon blanc is excellent when served with light meals such as seafood, salads and chicken.
Cape Malay Spiced Pickerel
Courtesy of Lauren and Dan Gütter, the mother and son chef team behind Jack and Lil’s
2 Tbsp. Rooibos Tea
3 Tbsp. Brown Sugar
1⁄4 Tbsp. Ground Ginger
1⁄4 Tbsp. Ground Coriander
1⁄4 Tbsp. Dry Mustard Powder
1⁄4 Tbsp. Black Pepper
1⁄2 Tbsp. Sea Salt
Combine all ingredients thoroughly. Rub into fish and let stand at least 15 minutes.
Lake Erie Pickerel (or another favourite fish)
Pan sear the fish on medium high heat with canola oil for 3 minutes per side or until fully cooked. Fish can be cooked with the skin on or off.
CAPE MALAY SAUCE
2 1⁄2 Tbsp. Finely Chopped Shallots
2 Tbsp. Vegetable or Canola Oil
1 Tbsp. Garam Masala or
Cartwrights Curry Powder
1⁄2 Tbsp. Turmeric
2 Tbsp. Grated Fresh Ginger
1 1⁄2 Tbsp. Roasted Garlic
3 Tbsp. Original Chutney
2 Tbsp. Lemon Juice
400 ml Coconut Milk
1 Tbsp. Kosher Salt
Lightly sauté shallots in oil until translucent.
Add curry powder and turmeric. Mix well and continue to sauté for 1 minute.
Add ginger, garlic, chutney, and lemon juice, then whisk in coconut milk. Simmer for 6-7 minutes stirring occasionally.
Transfer to blender and blend on high until smooth.
Plate as shown in photo, layering the fish over a generous dollop of the sauce. Serve with a mixed-green salad.