DOCK-TO-DISH
Oct 05, 2020
4 minutes
Concept
Esther Faith Lew
Art Direction & Styling
Dhita Beechey
Photos
Dhita Beechey
Text
Eve Tedja
Recipes
Vivian Vitalis of Seasalt
Shot at
Seasalt at Alila Seminyak, Bali
*All properties are Seasalt and stylist own
Smoked Gindara “A Bowl of Smoke”
This appetiser is a classic with a twist. The smoked gindara fish and beurre blanc sauce is given a Japanese touch through dashi stock.
Serves 1
Prep time 25 minutes
Cook time 4 hours
INGREDIENTS
Cured and smoked gindara
• 500g Gindara, fillet
• 250g sea salt
• 25g ginger
• 25g garlic
• 25g lemon grass
• 2l water
METHOD
1 Brine the fish for 24 hours with sea salt, ginger, garlic, lemon grass and water.
2 Clean,
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