Chermoula, Tomato and Fish Tagine - Chef Recipe by Jennifer Joyce
The aromas of cinnamon and other spices permeate the streets in Morocco, from the market stalls to t...
1 Kingfish fillet
1 Tbs fried shallots
1 Tbs shiso cress
1 Tbs lemon balm cress
Sea salt to taste
Coconut Ponzu Dressing:
100 ml white soy sauce
300 ml kombu
40 ml soy
60 ml mirin
150 ml coconut water
Combine all ingredients and stir.
To prepare Kingfish fillet, skin the fish and remove the blood line. We use Hiramasa Kingfish as it is perfect for serving sashimi style.
Slice the prepared Kingfish into slices around 5 mm thick. Lay on a plate, sprinkle with a little sea salt and dress with coconut ponzu dressing.
To serve, top with fried shallots, lemon balm and shiso cress.
Photo Credits: Annam