J’Something tells of his connection with Hugh Masekela and their shared love of music and food

Among the many things he was known for, Hugh Ramapolo Masekela was a prolific collaborator – and worked with producers, musicians, film makers and writers, young and old. His impact on the youth is undeniable, Rhodé Marshall spoke to J’Something about their relationship.

Mi Casa front man and self-taught foodie J’Something had an incredible number of collaborations with Masekela, which extended way beyond just music. For the opening of his restaurant, Something’s Cooking by J, the two foodie musicians collaborated on the menu.

ALSO READ: J’Something reveals release of his first cookbook in this cute video

J tells #Trending: “I often get asked what the highlight of my career has been – people often expect me to jump to winning awards or selling out shows or performing for Obama … none of these actually.”

“The highlight of my career has been spending seven days in a car driving Bra Hugh around, writing music, and talking and mostly listening about life. Never have I met someone who imparted so much into my life in such a short span of time. To his family and his team, I pray for comfort and peace. Bra Hugh, I will miss you!” 

For Something’s Cooking by J, Bra Hugh and J’Something created a Bra Hugh Burger and The Catch, an ode to Masekela’s love of fish. J’Something has shared the recipe with #Trending readers in memory of the jazz legend. 

The Catch
“One thing about Bra Hugh is he loves fish. So this is my favourite fish to eat and it comes with a ridiculously good matcha pesto and pistachio crust. For those of you that are like my brother and are scared of fish bones, we’ve got that problem sorted.” 

 

Prep Time: 30 minutes
Cook Time: 35 minutes
Serves: 2

WHAT YOU NEED:

For the Matcha Soil
150g Fabris pistachio paste 
150g maltosec
50g Sosa culinary matcha
100g pistachio nuts
25g fine salt
500g panko crumbs

For the fish
2x 200g Kingklip Fillet, skin off
10g fresh dill
2 fresh lemons
4g salt
150g butter
200g tenderstem broccoli
200g Bak Choy

For the dill oil
500g fresh dill
500ml crispa oil

For the passion fruit sauce
200ml Grand Cru Overmeer Wine
5g fresh ginger
1 bay leaf
5g onion
2g whole black pepper
1 lemon
50g butter
300ml cream
20g Boiron passion fruit pulp

WHAT TO DO:

For the Matcha Soil
In a pan on medium heat, toast your panko crumbs, remove from heat and set aside.
In another pan toast your pistachio nuts, remove from heat and set aside.
In a mixing bowl, mix together the pistachio paste and green food colouring.
Then rub in the maltose with your fingers (using gloves) until you get a soil-like texture, adding a little more maltose if needed.
Add the matcha powder, and mix to combine.
Add the salt and panko crumbs and mix
Add pistachio nuts to a blender and pulse until roughly chopped, add to your matcha soil, mix through.
Zest the lemon and add zest to matcha soil, set aside.

For the dill oil
Prepare a bowl with ice cubes in it and set aside.
Bring a pot of water to the boil and add the dill, leave dill in the boiling water for 30 seconds, then remove quickly and place in the ice bath to stop the cooking process and to retain colour.
Remove the dill from the ice and squeeze out any excess water.
Place dill in a Thermomix along with the oil and vahroma it at 80°C for 4 minutes.
Immediately pour dill oil, through a muslin cloth into a cold metal bowl sitting on top of the bowl filled with iced, to chill.
When oil is cool, transfer to a squeeze bottle, wrap bottle in foil and set aside (the foil prevents the oil being exposed to light, light will darken the bright green colour of the oil).

For the passionfruit sauce
In a pan over low medium heat, sweat off the onions with the ginger, bay leaf and black pepper until translucent.
Increase the heat and deglaze the pan with the white wine and cook until liquid is reduced by two thirds.
When reduced, strain liquid through a chinois and set aside.
Over a medium heat, heat the strained wine reduction until a light simmer, gradually add ice cold blocks of butter while whisking continuously until a smooth velvety texture is reached, add the passionfruit pulp and whisk through.
Add a dash of cream to the sauce and simmer for another minute.
Season to taste, remove from heat and set aside.

For the fish
Lightly season the fish and set aside.
Heat butter and oil in a pan and when hot, sear the bok choy and broccoli until just cooked but still crunchy, the bok choy will get a nice char on the leaves.
Remove from heat and set aside.
Heat a pan on medium to high heat, when hot, add fish and fry, turning once, until just translucent.
Add some butter to the pan and continue cooking fish while spooning butter over the fish and turning once more, continue spooning butter over the fish, cooking until fish is golden brown.
Remove from the heat and set aside.

To assemble the dish
Pour passionfruit sauce onto a white plate in a circle shape, just off centre of the plate.
 Place golden seared fish just off centre of the sauce.
Drizzle dill oil abstractly on the plate around the fish and sauce.
Spoon match soil onto one corner of the fish (careful not to cover the fish entirely) and spoon some next to the fish.
Place seared bok choy and broccoli around fish
Garnish with fresh dill, green meat radish slices and samphire.
Finish with a sprinkle of Maldon salt and serve.

ALSO READ… 

J’Something’s short rib and udon noodle bowl

15 mins Combine the short ribs, ginger, soy sauce, garlic, sesame oil, Chinese 5-spice, salt and pepper in a large cast iron pot and mix well. Cook short ribs until browned, then add the onions, stock and Milk Stout and stir to combine.