Vegan fish sauce
Ingredients
- 4 sheets Nori
- 100ml Tamari
- 5 each Dried shiitake
- 80g White miso
- 50g Soy sauce bean curd
- 40ml Rice vinegar
- 15g Garlic powder
- 30g Tomato puree
- 200ml roasted fish stock
Method
- Place all in a blender then strain through cheesecloth, reduce by half.
- To serve monte in cold diced butter to taste.
Carrot, radish and jalapeno pickle
Ingredients
- 1kg dutch carrots brined under sea water for 5 days. Then cut into 1cm rounds
- 500g radishes sliced
- 100g finely sliced jalapenos
- 1 litre white wine vinegar
- 1kg sugar
- 1 kg ice
Method
Bring vinegar sugar and water to the boil then remove from heat and add ice, then place the veg into cryovac and cover with the pickling liquid then vacuum seal under pressure.
Sea water harvesting
Collect water from the ocean and bring to the boil, allow to cool overnight.
Line Caught Fish
4 portions 180-200g each, use line caught mackerel
Brush with Native ginger oil and place in native ginger leaf and then wrap in paperbark.
To order place in steamer for 8-12 minutes pending the size of the fish
Once fish is cooked –
Top with the vegan fish sauce, then a healthy amount of the seawater fermented vegetables, then garnish with crispy saltbush, violas and society garlic flowers.
