Cape Town Brasserie-Style Grilled Fish
Serves: 2│45 min
Inspired by Kloof Street House
This dish captures the essence of Cape Town’s vibrant culinary scene—perfectly flaky white fish paired with a luxurious, mild curry velouté and the brightness of shaved zucchini. It’s sophisticated enough for a dinner party but approachable for a weeknight treat.
Ingredients
The Fish & Seafood
400g (14 oz) White fish fillets (Kingklip, Hake, or Cod)
4-6 Fresh mussels, scrubbed and de-bearded
2 Large tiger prawns, shell-on
15ml (1 tbsp) Olive oil
Salt and black pepper to taste
Curry Velouté Sauce
250ml (1 cup) Heavy cream
15g (1 tbsp) Butter
1 Shallot, finely minced
10g (2 tsp) Mild yellow curry powder
120ml (1/2 cup) Fish or vegetable stock
5ml (1 tsp) Lemon juice
The Sides
300g (10.5 oz) Baby potatoes
15g (1 tbsp) Butter for potatoes
1 Medium zucchini (courgette), shaved into ribbons
1/2 Lemon, cut into wedges
Fresh dill for garnish
Instructions
Boil Potatoes: Place potatoes in salted water. Simmer until tender, about 12–15 minutes. Drain and set aside.
Sauté Aromatics: Melt 15g (1 tbsp) butter in a saucepan. Add shallots and cook until translucent.
Bloom Curry: Stir in curry powder. Toast for 1 minute until fragrant.
Simmer Sauce: Add stock and cream. Simmer on low heat until reduced by half and thickened.
Prep Zucchini: Use a peeler to create thin zucchini ribbons. Toss with a pinch of salt and set aside.
Pan-Sear Fish: Heat oil in a heavy skillet. Season fish and sear for 3–4 minutes per side until golden.
Steam Shellfish: Add prawns and mussels to the same skillet during the last 3 minutes. Cover until mussels open.
Crisp Potatoes: In a separate pan, lightly crush potatoes and sauté in butter until the skins are golden brown.
Final Seasoning: Stir lemon juice into the curry sauce. Adjust salt to taste.
Assemble Plate: Spoon a generous pool of sauce onto the plate. Top with potatoes and the grilled fish.
Garnish: Arrange mussels, prawns, and zucchini ribbons. Add a lemon wedge and fresh dill.
