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Spekboom jalapeno pickle

Dill aioli

Smoked tomato aioli

Fish crunch

To serve

  • Micro herbs or baby rocket
  • Edible flowers

Paprika-spiced crumbed fish topped with authentic tomato aioli, micro herbs and Spekboom pickles and garnished with edible flowers to complete the dish. 



  1. Spekboom jalapeno pickle

    1. Pickling liquid: in a pot, add the vinegar, sugar, water and Robertsons Veggie Seasoning, and dissolve the sugar. Do Not Boil. Remove from the heat and set aside to cool. 
    2. Rinse the spekboom leaves well of any residue and drain all excess water. 
    3. Pour the spekboom and jalapenos into a sterilised jar and cover with the pickling liquid. Seal the jar well and allow to stand overnight or until needed.  
  2. Dill aioli

    1. Mix all the ingredients together and set aside.
  3. Smoked tomato aioli

    1. Blitz together until smooth and set aside.
  4. Fish crunch

    1. Heat the oil to 160 °C. 
    2. Combine the Knorr Professional Original Chicken Breading, panko breadcrumbs, lightly salted crips and Robertsons Smoked Paprika together. 
    3. Dip the fish pieces into the egg wash, then into the breading mix and place in the refrigerator for 10 min. 
    4. Remove from the refrigerator and repeat the process. 
    5. Deep-fry the fish until light and crispy. Place onto a paper towel to drain excess oil before plating  
  5. To serve

    1. Place a spoonful of each aioli on the base of a plate, top with micro herbs or baby rocket, followed by the fish and spekboom pickle. Garnish with edible flowers.