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Ash Heeger

Chef Ash Heeger was born in South Africa, raised in Cape Town and was inspired by the world at large. After completing her studies at the award-winning Silwood School of Cookery, Ash moved onto exciting places with exceptional people. 

She trained under the acclaimed Chef Luke Dale Roberts at La Colombe and then at The Test Kitchen. Hungry for international influence, she spent time abroad in Michelin 2 star kitchens.

At what would seem to be the peak of her career in the metropolitan capital, London, Ash felt the urge to return to her roots in South Africa. Inspired, Ash brought elite experience, passion and something unique to the Cape Town- her very own ASH Restaurant, Riverine Rabbit with sister Mandy van der Berg in 2018. 

Video Description

This family run business, Riverine Rabbit in Cape Town, South Africa, focuses on all things local, sustainable and ethical. In this original series, Head Chef Ash Heeger shows you how to make some of the restaurants top dishes from start to finish.

Learn how Riverine Rabbit puts together one of their line fish dishes in this episode of their masterclass with Chef Ash Heeger.

What separates this fish dish from the rest is that Riverine Rabbit supports an NGO app- who are the middlemen between the fishermen and the restaurants. As a result of using smaller, local fishing boats, Riverine Rabbit's fish are not just incredibly fresh and diverse, but are most importantly ethically sourced. 

INGREDIENTS

150ml sake


150ml mirin


600ml water


4 pieces dried kombu

50g bonito flakes

2 cloves garlic, sliced

75ml dark soy sauce

25ml rice wine

Vinegar

METHOD

Place sake and mirin in a medium, heavy based saucepan and place on a high heat. 


Once the sake and mirin solution begins to steam, light with a match or safety lighter and flame 
the alcohol until it has burnt off. 


Once the flames have dissipated, deglaze the saucepan with water and add the remaining 
ingredients. 


Bring the broth up to a simmer over a medium heat and then simply turn off and allow to steep for 
one hour. 


After an hour, strain off the broth through a fine sieve or cheesecloth. 


Check the broth’s seasoning and adjust with soy sauce or rice vinegar as needed. 


When it comes time for serving, add either baby spinach or swiss chard to the broth along with any other desired vegetables and seafood. 


I like to use white fish fillets and either roast (if the skin is intact) and add to the broth to finish cooking, or if the fish has it’s skin removed, then I like to just poach lightly for three or four minutes until cooked through.

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