March 20, 2020
vegan broccoli tataki recipe
March 23, 2020


by Steenberg Executive Chef Kerry Kilpin

2 x 200g portions of fish of your choice

1T toasted sesame seeds

2 sprigs of coriander for optional garnish

For the Lime Vinaigrette

1/2t chopped chilli

1/2t chopped garlic

0.5 T grated fresh ginger

1g shrimp paste (optional)

15ml Tom yum paste

62ml Canola oil

50g treacle sugar

40ml freshly squeezed lime juice or lemon juice

5ml fish sauce

40ml 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 slightly.  Place the sauce in a blender and blend gradually adding the remainder of the oil and fish sauce.  Taste, adjust seasoning. Depending on your taste buds you may like it a little sweeter, saltier, spicier, sharper this is up to you. 

For the Aioli

1 whole egg

2.5ml English mustard

1 clove garlic chopped

5ml Red wine vinegar

50ml canola oil 


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

50g mixed baby salad leaves

25g coriander

15g basil

50g julienne mange tout

50g 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.

Serve with a glass of Steenberg Semillon.