This Japanese-style fresh fish escabeche is head chef Jay Clement’s favourite item on the menu, and one that has been kept even after most of the menu was refreshed after the Covid-19 lockdown period. Here’s how to prepare the curing marinade for the fish.
45g palm sugar
50g soy sauce
200g rice wine vinegar
1 thumb ginger
1 lemongrass stalk
Method:
Warm all together until sugar has dissolved, cool completely before use.
Cure for 4 hours.
As the end of January nears tomatoes in NZ reach their zenith. They also make the simplest crowd-pleaser salad. For details and links to ingredients see "Notes" at the end of the recipe.