black garlic dressing
black garlic dressing

How to make the fifth or five hundredth piece of crispy skinned fish a little more interesting….

Red rice vinegar
Diced shallot
Sliced black garlic – its fermented and another food product thanks to Kimchee obsessed Koreans
Oil – I used macadamia = mistake, always going too far and complicating things, keep it plain – grapeseed, sesame or peanut or a mix or am I getting too complicated again

Toss with some seasonal veg and top with a bit of crispy skinned fish

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