Story and inspiration

The Drakensberg range is a place of wild cliffs, icy streams, and air that smells of pine and sandstone after rain. Those streams have long supported trout, introduced in the late 19th century and now thoughtfully farmed and fished in the foothills. Pairing such trout with sorghum, one of Africa’s ancient grains, creates a plate that feels both local and modern: mountain fish meeting a field staple, elevated by herbs, citrus, and spice.

Why sorghum works

Sorghum brings a nutty aroma, a gentle chew, and natural robustness that stands up to buttery fish. Pearled sorghum cooks in under 25 minutes, making it weeknight-friendly, while still retaining its signature character. It also happens to be naturally gluten-free, so this pilaf satisfies diners who want hearty grains without wheat.

Flavor profile

Cape Malay spice mix contributes warm coriander, turmeric glow, and a whisper of cumin that flatters trout without masking its delicacy. Lemon brightens the whole dish, parsley and dill add a cool garden lift, and a final spoon of browned butter from the pan ties the trout to the pilaf with richness. Toasted almonds on top echo sorghum’s nuttiness and add pleasing crunch.

Technique notes for success

• Get the skin crisp: Dry the fish thoroughly, season right before it hits the pan, and start skin-side down in a hot, lightly oiled skillet. A brief press keeps the skin flat for even crisping.
• Butter basting without overcooking: Add butter after the initial sear and baste with foaming butter and garlic. Flip for only a whisper of time to keep the center moist.
• Pilaf method for sorghum: Sweat aromatics first, toast the grain, then simmer in measured liquid. Resting off heat allows steam to finish the cook and keeps the grains separate and fluffy.
• Balance the acidity: Add lemon zest to the hot pilaf for perfume, but stir in the juice last to keep the flavors bright and fresh.

Substitutions and variations

• Fish: Substitute Arctic char or salmon if trout is unavailable; adjust cooking time for thicker fillets.
• Spices: If Cape Malay blend is not on hand, use the suggested coriander, cumin, and turmeric mix, or try a gentle peri-peri flake for heat.
• Garnish: Swap almonds for toasted pumpkin seeds for a nut-free crunch.
• Grain: Whole sorghum works well but will need more liquid and time; or try millet for a softer, quicker pilaf.
• Grill option: On a braai, cook trout on an oiled grate skin-side down over medium coals; baste with butter using a heatproof brush.

Make-ahead and leftovers

Cook the sorghum pilaf up to 2 days ahead; reheat with a splash of stock to restore silkiness. Leftover trout is lovely flaked cold into a salad with herbs and lemon, or folded into a light fish cake.

Sourcing and sustainability

Seek responsibly farmed trout from reputable producers in South Africa’s highlands or your local region. Sorghum is drought-tolerant and resilient, making it an ecologically thoughtful grain choice. Use low-sodium stock so you can control seasoning precisely.

Pairings

A chilled glass of Cape Chenin Blanc or Sauvignon Blanc complements the lemon and herbs while refreshing the palate between buttery bites. For a non-alcoholic option, try a rooibos and lemon iced tea.

Troubleshooting

• Soggy skin: The pan was not hot enough or the fish was wet. Dry thoroughly and preheat the pan.
• Tight, dry fish: Overcooked. Next time, pull the trout when the center just turns opaque and springs back gently.
• Chewy sorghum: Let it rest covered for 5 minutes; if still too firm, stir in a splash of hot stock and simmer 3 to 5 minutes more.

Serving ritual

Mound the pilaf as a warm bed, perch the trout skin-side up for crispness, and finish with dill, almonds, and a squeeze of lemon. The first forkful should deliver contrast: crackle, tenderness, grainy chew, and citrus lift. It is a plate that carries a sense of place, evoking cool mountain streams and sunlit fields at the foot of the Drakensberg.