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    DOCK-TO-DISH

    Oct 05, 2020 4 minutes

    Concept

    Esther Faith Lew

    Art Direction & Styling

    Dhita Beechey

    Photos

    Dhita Beechey

    Text

    Eve Tedja

    Recipes

    Vivian Vitalis of Seasalt

    Shot at

    Seasalt at Alila Seminyak, Bali

    *All properties are Seasalt and stylist own

    Smoked Gindara “A Bowl of Smoke”

    This appetiser is a classic with a twist. The smoked gindara fish and beurre blanc sauce is given a Japanese touch through dashi stock.

    Serves 1

    Prep time 25 minutes

    Cook time 4 hours

    INGREDIENTS

    Cured and smoked gindara

    • 500g Gindara, fillet
    • 250g sea salt
    • 25g ginger
    • 25g garlic
    • 25g lemon grass
    • 2l water

    METHOD

    1 Brine the fish for 24 hours with sea salt, ginger, garlic, lemon grass and water.

    2 Clean,

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