Chef Khanh Nguyen with this Humpty Doo Barramundi, pumpkin, sunrise lime and red grapes 🎣
.
This dish is inspired by the Indonesian asam pedas, which translates as sour and spicy.
.
On the bottom Khanh has sunrise lime custard, cooked with caramelised onion and enriched with silken tofu. It’s then topped with a salad of dehydrated tomato, pickled taro stem, red grapes, grilled garlic shoots, coriander and laksa leaves (Vietnamese mint). Shredded pumpkin is compressed with a sweet Vietnamese fish sauce dressing (nuoc cham) before crowning with the barramundi. The sauce is made from pumpkin juice seasoned with house made curry paste, prawn sambal, tamarind and a good mix of spices.
.
👨‍🍳&📷: @genghiskhanh
🍽: @sunda_dining
📍: Melbourne, VIC
.
ATTN CHEFS, want us to share your dish? Tag us with @lifeonthepass
.
#melbourne #melbournechef #barramundi#Seafood #goodfood #instagood #Foodporn #dishoftheday #goodfoodau #cheflife #chefslife #Chefs #ChefsTalk #Chef #chefsroll #restautant #plateoftheday #LifeonthePass