One can always exceptional cuisine at The Cellars-Hohenort The Greenhouse eatery in Cape Town. The Greenhouse’s Head Chef Farrel Hirsch shares his secrets of a special recipe – Fish Tacos Ssam – meaning ‘in between’ in Korean.
Why not take a crack at it at home and try twist on a classic Taco recipe.
Fish Taco Ssam recipe
1 big Kohlrabi. Sliced in rounds
½ Cucumber, sliced in rounds
15g Spring onion, diced
10g Radish, sliced
4g Sesame seeds
Korean chili flakes, pinch
100g Pickled red cabbage – see below
150g Mojo dressing –see below
Mojo Dressing Ingredients & Method
30g Spring onion
5g Fresh chilli
5g Fresh ginger
10g Fresh garlic
50ml Fresh lime juice
5 ml Fish sauce
* Blend all the ingredients together in a mixer
Pickled Red Cabbage Ingredients & Method
100g Cabbage, sliced thinly
100g Red wine vinegar
* Soak cabbage for 9 hours
Method and how to assemble
Dress the yellowtail in lime juice and sit for 20 minutes, sliced sashimi style.
Use the kohlrabi and cucumber rounds to form the base of the taco, sliced very thin.
Place all the ingredients in the middle of the taco, yellowtail, mojo dressing, pickled cabbage, sesame seeds, spring onion and finish off with a sprinkle of Korean chilli flakes. Fold and eat.
Modernist dining at The Greenhouse
The award-winning team at Greenhouse uses the bountiful produce of the Constantia Valley to tell the story of the region. The restaurant is ranked one of the country’s Top 10 Restaurants by the prestigious Eat Out Mercedes-Benz Restaurant Awards and is the flagship restaurant of The Liz McGrath Collection.
Guests are guaranteed fresh, seasonal ingredients – often from The Cellars-Hohenort garden – and the Sommelier assists with pairing meals with the perfect wines.
Who: Head Chef Farrel Hirsch
What: Fish Taco Ssam recipe
Where: The Greenhouse at The Cellars-Hohenort Cape Town Relais & Châteaux member
The Greenhouse reservations: +27 21 795 6226, email@example.com