Goan Fish Curry
A light, coconut based curry from South-West India.
100g kingfish, cleaned and thinly sliced
10g miso paste
10 thin slices of baby fennel
100g wakame salad
2 egg yolks
30mL white vinegar
250mL blend extra virgin olive oil
Salt and pepper to taste
15mL sesame oil
Micro herbs to garnish
Dehydrate miso paste for two days and then blitz into a light powder.
Place wakame salad and water into a vac pac bag for 4 hours at 85 C in a water bath. After cooking, place in a blender on high speed until it becomes a paste, then pass through a sieve.
Put egg yolks and vinegar into a blender, add extra virgin olive oil slowly. Add wakame paste to the mayo.
Mix all ingredients together to form dressing.
Place the sliced kingfish into a small bowl, add some ponzu dressing, salt and pepper and let sit for roughly 4 minutes.
Place on a round plate, no need for all the excess dressing. Take wakame mayo and make 7-9 dots on the plate, sprinkle the miso crumb all around the fish and leave a bit of space in between.
Sprinkle the sliced fennel on top of the fish and garnish with micro herbs.