Chef Khanh Nguyen with this Humpty Doo Barramundi, pumpkin, sunrise lime and red grapes π£
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This dish is inspired by the Indonesian asam pedas, which translates as sour and spicy.
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On the bottom Khanh has sunrise lime custard, cooked with caramelised onion and enriched with silken tofu. Itβs 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.
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π¨βπ³&π·: @genghiskhanh
π½: @sunda_dining
π: Melbourne, VIC
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