Chef Arkin Barretto with this wild caught NZ bass grouper 🎣
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Miso glazed and cooked over the hibachi grill. Served with sautéed eggplant, sesame seeds, mustard and basil cress, sunflower shoots shiitake herb broth
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👨🍳&📷: @arkin_barretto
🍽️: @theherringroom
📍: Manly
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