Man’s affinity with water began long before novelist, Ernest Hemingway romanced its azure depths in The Old Man and the Sea. And Cape Town – where fishing is more than a sport, it is part of a heritage – boasts an age-old fascination for the underwater.
Renowned for the big game fish and the thrill of the chase, the waters around Cape Town have a plethora of yellowfin, longfin, tuna, yellowtail and the swordfish. The last, a broad billed fish – popularly known as the gladiator of the deep – is one of the most prized catches any angler could get and finds pride of place on many fine dining and fusion menus. Swordfish and salmon often come served up in innovative combinations with herbs, cheeses, wine and fruit. And when a dash of wasabi is added, it gives the creation a distinctive Oriental touch.
Cape Town’s varied terrain and unique scenery not only provide the full range of fishing opportunity, but a magnificent waterfront to indulge one’s senses while waiting for that bite. The final flavours merge into one another as you soak in the salty sea air. To top the ‘fresh fish’ experience there is nothing better than a creamy dessert to seal the meal.

Actor and photographer, Parvin Dabas says,
I recently returned from a trip to South Africa where I sampled some interesting kingklip and limefish dishes. Although salmon is my favourite, I enjoy other seafood that is locally available and also try out new and exotic varieties like swordfish.”

Roasted Swordfish In A Red Wine Stew
Ingredients: Swordfish fillet, (150gms/piece), 4 units; Pancetta, sliced, 8 units; Floury potatoes, 750 gms; Milk, 150 ml; Butter, cut in cubes, 150 gms; Red wine jus, 100 ml; Marrow bones, marrow pushed out, 4 units; Foie gras slices, scored, 1 inch; Chives, 40 gms; 1 recipe of oxtail stew; Olive oil, Salt and pepper to taste.
Method: Arrange the pancetta between two sheets of baking paper, place in between two oven trays and press flat. Cook in a 180° C pre-heated oven for 10-15 minutes until crispy. Remove and drain. Boil the potatoes until soft. Strain and place in the oven for 5 minutes to cook dry. Boil the butter and milk together, mash in the potatoes and mix. Cover with greaseproof paper and set aside. Stir in the chopped chives when re-heating the pomme puree. Pull the oxtail meat of the bones and place in a pot with the red wine jus. Cook slowly until sticky, season and splash with some cabernet sauvignon vinegar. Set aside and keep warm. Push the marrow from the bones and slice into thick slices. Sear in a very hot pan until golden, season and strain the liquid fat off. Stir in a little red wine jus and keep warm. Season the swordfish and sear in a hot pan until golden, roast in a 180° C oven for 5 minutes until the fish is firm. Warm the mash, stir in the chives and spoon onto a plate and place the fish on it. Spoon the oxtail onto the side and spoon the marrow sauce over it. Place the foie gras slice on top of the oxtail and garnish the fish with the pancetta.

Chocolate Fondant With Green Tea Ice Cream
Ingredients: Dark chocolate, 250 gms; Butter, 250 gms; Sugar, 200 gms; Cocoa, 60 gms; Eggs, whole, 5 units; Egg yolks, 4 units; Flour, 280 gms; Baking powder, 16 gms.
Method: Melt together the butter and chocolate. Whisk the eggs and sugar. Blend together the egg and chocolate mixture. Fold in the flour and baking powder. Pour the mixture into 10 ramekins. Leave in a fridge to set and then bake in the oven for 12-15 minutes in a pre-heated oven at 180° C. Place the chocolate fondant in the centre of the plate, allowing the mould to rest for at least a minute before removing. Slide it off gently.
Garnish: With green tea ice cream.

Pastrami Of Salmon With Wasabi Crème Fraiche And Japanese Rice
For the wasabi crème fraiche and japanese rice
Ingredients: Salmon fillet, 360 gms; Sushi rice, 150 gms; Water, 300 ml; Mirin, 50 ml; Rice wine vinegar, 50 ml; Sugar, 2 tbsps; Cucumber, skinned and diced, ½ unit; Pear, peeled and diced, 1 unit; Pickled ginger, diced, 8 slices; Ikura caviar, 4 tsps; Crème fraiche, 60 ml; Wasabi powder, ½ tsps; Soy sauce, 50 ml.
Method: Wash the sushi rice under cold water until it starts to run clear and leave standing for 1 hour. Strain and then place in a heavy based pot with the water, mirin, rice wine vinegar and sugar. Bring to a boil, and cook for 5 minutes. Lower the heat and cook for 20 minutes until tender. Remove from the heat, cover with a kitchen towel and let it stand for 20 minutes. Season and mix in a little more rice vinegar and mirin and roll into 1 inch diameter tubes. Refrigerate.
For the first marinade
Ingredients: Coriander seeds, 1 tsp; Coarse sea salt, 60 gms; Zest and juice of one half orange and lemon; Coriander, Chervil, Dill and Basil, 2 sprigs each; Black pepper, freshly ground to taste.
For the second marinade
Ingredients: Dijon mustard, 2 tbsps; Dill, Coriander, Chervil and Lemon balm, all finely chopped, 1 tbsp each.
Method: Skin, pin bone and fillet the salmon. Wrap a tray with clingfilm and place the salmon on it. Sprinkle with the sea salt, zest and juice of lemon and orange. Chop the chervil, basil, coriander, dill and sprinkle on top. Cover and cure for 2 hours in the refrigerator. Then remove from the marinade, dry with a kitchen towel and place on a clean cutting board.
Brush the salmon with the mustard and place a mixture of finely chopped herbs and lemon balm onto the mustard. Press down firmly, cover with the clingfilm and refrigerate.
Garnish: Cut a thick slice of salmon and place in the centre of the plate. Make 5 heaps of cucumber, pear and ginger and lastly 5 drops of wasabi crème fraiche. Spoon a little caviar on top. Cut a 1 inch slice of rice, place it on top of the salmon and spoon the soy sauce onto it.