Athi Ntwakumba, also known as Athi The Chef on social media is a chef by profession and currently enrolled as a junior lecturer. Athi strongly encourages young people to pursue whatever they are passionate about even if it’s not their “mainstream careers”. Condè Nast House & Garden met with the chef and he shared his favourite recipe with us.
Preparation time: 10 minutes
Cooking time: 30 minutes
2 Fillets of Seabass
100g stems Broccolini
80g French Beans
80g Baby corn
45ml Olive oil
2 tsp Fish spice
Salt & pepper to taste
For the passion fruit emulsion:
25g passion fruit pulp or 1 fresh passion fruit
Salt and pepper to taste
In a medium pan place the olive oil and butter on a stove top on high heat.
Once your stove is hot place your fillets of seabass skin side down to brown and make it crispy (this should take about 6 minutes).
Turn it over and brown the other side for 6 minutes as well.
Remove from the stove and place on an oven tray. In the meantime, put boiling water in a saucepan ready to blanch (this should take 5 minutes each) your veggies separately and place in ice water (ice bath).
Once you’ve blanched your veggies place your fish in the oven for 7-10minutes on 180c. Whilst the fish is in the oven make your passion fruit emulsion by boiling your cream till it reduced by half then start whisking in the butter.
Once your butter is whisked in add your passion fruit pulp and season to taste. In a clean pan sauté your veggies and season with salt and pepper.
For serving suggestion see image.