Swordfish Native Ginger Vegan Fish Sauce and Seawater Fermented Vegetables Chef Recipe by Dayan Hartill law

Swordfish, Native Ginger, Vegan Fish Sauce and Seawater Fermented Vegetables - Chef Recipe by Dayan Hartill-law

Swordfish, Native Ginger, Vegan Fish Sauce and Seawater Fermented Vegetables - Chef Recipe by Dayan Hartill-law

By agfg.com.au
Serves 8

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Details
  • Servings:   8
  • Calories:   250
  • Protein:   7g
  •  
  • Fiber:   2g
  • Sugar:   15g
  • Carb Total:   20g
  •  
  • Trans Fat:   1g
  • Saturated:   3g
  • Fat Total:   16g
  •  
  • Dish:   main course
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Cuisine
  • american
Comments
Ingredients
  • 200g Lady Musgrave Island swordfish loin, cut
  • 2 native ginger leaves
  • 100g native ginger berry
  • 100g native ginger root
  • 200mL white wine vinegar
  • 100mL grapeseed oil
  • 100g caster sugar
  • 1 bundle Dutch carrots
  • 1 bundle watermelon radish
  • 2 stalks saltbush
  • 1 stem garlic flowers
  • 1 jalapeño
  • 1 sheet nori
  • 25mL tamari
  • 1 dried shiitake mushroom
  • 20g white miso
  • 10g soy sauce bean curd
  • 10mL rice vinegar
  • 5g garlic powder
  • 10g tomato purée
  • 20g salted butter
Instructions

Swordfish, Native Ginger, Vegan Fish Sauce and Seawater Fermented Vegetables - Chef Recipe by Dayan Hartill-law serves 8 original recipe by agfg.com.au.

View original preparation instructions

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