Quote image editor
“The plate features seared sea serpent with poached meadow flower breams." The acidic bath method had worked. The flesh of the sea serpent had transformed yet again and changed to a very iron-rich deep red. The taste was reminiscent of fatty tuna, with a stronger metallic edge. I'd set the filets in shallow clay bowls and bathed them in a marinade made of coriander, minced ginger, chilies, kalamansi, and my signature soy sauce. I'd toasted black sesame seeds and combined them with crushed pink peppercorns as a rub--- the crust to create a contrast for the tender, almost jellied meat underneath. On the side, I added the poached filets of meadow flower breams in a rich golden sauce with singing carp caviar.” — Roselle Lim
The plate features seared sea serpent with poached meadow flower breams."
The acidic bath method had worked. The flesh of the sea serpent had transformed yet again and changed to a very iron-rich deep red. The taste was reminiscent of fatty tuna, with a stronger metallic edge. I'd set the filets in shallow clay bowls and bathed them in a marinade made of coriander, minced ginger, chilies, kalamansi, and my signature soy sauce.
I'd toasted black sesame seeds and combined them with crushed pink peppercorns as a rub--- the crust to create a contrast for the tender, almost jellied meat underneath. On the side, I added the poached filets of meadow flower breams in a rich golden sauce with singing carp caviar.