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
Chives
Mirin
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
