Jason Barratt - Raw yellowtail kingfish recipe
We caught up with Airgarden extraordinaire Jason Barratt from Paper Daisy at Halcyon House. If you're looking for something mouthwatering to try, Jason has provided a recipe which utilises ingredients from your Airgarden.
Raw yellowtail kingfish, green mango, coconut, lemon balm, finger lime paired with Hartshorn Sheep Whey Vodka
- 160g mid-section yellowtail kingfish
- 100g organic coconut yoghurt
- 1 green mango
- Lemon balm for garnishing
For the coconut dressing, hang coconut yoghurt overnight. With the ‘whey’ liquid, mix with equal parts olive oil and chardonnay vinegar.
Dress fish with coconut whey dressing, plate with hung coconut yoghurt and thinly sliced green mango. Garnish with lemon balm leaves, fresh finger lime and good quality sea salt flakes.
(Lemon balm can be grown in the AirGarden)