Cape Town Fish Market’s Teppanyaki chef presents this Japanese style of iron griddle cooking from the popular Buffelsfontein Road restaurant. He’s poetry in motion, darting from plate to griddle in a dazzling display of speed as he cooks a selection of seafood, sprouts and other delicious vegetables in front of a bunch of delighted – and hungry – spectators.

Teppanyaki may look impressive, but it’s a style of cooking that is easy to recreate at home. You may not be as dexterous in the privacy of your own kitchen, but you can still enjoy the flavours of Japan. Teppanyaki is any dish cooked on a teppan, or iron griddle or sheet. You can improvise with a thin griddle pan, and you could even use an electric frying pan in a pinch -  just be sure to set temperatures on your griddle as high as they will go for flash cooking teppanyaki success.

Prawn Hollandaise
What you need:

• 4 King Prawns
• 6 Egg Yolks 
10ml Butter (unsalted)
• 30ml White Wine
• 10ml Lemon Juice
• 10g Cayenne Pepper
• Salt (to taste)
• 1 bunch Asparagus (tailed and peeled)

To make the Hollandaise Sauce, add the egg yolks to a saucepan and whisk.
Add 1/3 of the butter and melt over low heat, whisking continuously.
Keep adding butter in small quantities and repeat.
Season to taste with cayenne, white pepper and salt.
Remove from hear, pour in the lemon juice and white wine, whisk again.
Set aside in a bowl and cover.

Sauté your fresh asparagus in an oiled pan for about 30 seconds or until tender.
Coat in butter and add sea salt to taste.

Add prawns to your hot pan for three to five minutes, or until the shells are pink.
Stir continuously
Pour the Hollandaise sauce over the prawns.
Cover steam for about 1 minute.
Plate up and enjoy!

Cook’s note: If not in season, the asparagus can be substituted with topped and tailed, still crunchy green beans, or lightly blanched tenderstem broccoli.


Good food needs good wine, but you can take the guess work out of it by pairing this Japanese inspired meal with fine Japanese sake.
It is commonly known as rice wine, though it is made through a process similar to the brewing of beer. Made from fermented rice, sake can be enjoyed with a variety of dishes. If you’ve never tasted sake before, think of dry white wine, though some drinkers liken it to vermouth. Sake in general is not aged, and is meant to be drunk within six months of opening. Can you think of a better excuse to fire up your grill and try out our recipe?

Buy it @ Cape Town Fish Market 041 - 368 7378