Recipe 02 | The Memory of Travel
“This dish tells the story of my dual heritage. The technique is classic French curing (gravlax), but the palate is distinctly tropical. The richness of the coconut milk is cut by the sharp, green notes of lovage oil and the acidity of lime. It is a dish of balance—fat, acid, and freshness.”
I N G R E D I E N T S
I. THE CURE & FISH
- Hamachi fillet: 1,000 g
- Salt: 700 g
- Sugar: 300 g
- Lemon: 200 g
- Lime: 120 g
II. THE SAUCE
- Coconut milk: 100 g
- Tomato: 80 g
- Green capsicum: 50 g
- Lovage oil: 30 g
- Ginger: 20 g
- Lovage: 5 g
- Mint: 3 g
- Salt: 2 g
III. THE GARNISH
- Lemon caviar / Finger lime: 5 g
- Leaf buds: 3 pcs
- Micro mint
01. THE CURE
The Gravlax
Mix equal parts salt and sugar with grated lime and lemon zest. Bury the Hamachi loin in this mixture. Let it marinate for exactly 6 hours to draw out moisture and concentrate the flavor.
02. PREPARATION
The Wash
Rinse the fish thoroughly in ice water to stop the curing process immediately. Pat dry with precision. Vacuum seal and let rest to firm up the texture before slicing.
03. BALANCE
The Coconut-Lovage Sauce
In a bowl, season fresh coconut milk with salt. Add the cut tomato, green capsicum, and ginger for texture. Finally, incorporate fresh lovage and mint, then whisk in the vibrant green lovage oil.
04. ASSEMBLY
The Mosaic
Slice the cured Hamachi thinly. Arrange the slices in a crescent or half-moon shape in a shallow bowl. Pour the coconut-lovage sauce gently into the center. Garnish the fish with pearls of lemon caviar and micro-mint for a burst of acidity and color.
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