Recipes – by Rebecca Caughey
Grilled Kingfish with a NON3 Toasted Cinnamon and Yuzu Beurre Blanc
Longer warmer days have us already excited for summer and seafood and this superbly simple kingfish recipe from Gaia Retreat & Spa Chef Pete Townsend.
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These bold yet basic tacos give you creamy and crunch, spicy and sweet, that blends into a wrapped miso parcel with an exotic nuttiness to boot. Pairs brilliantly with NON3 Toasted Cinnamon & Yuzu.
Makes: 4
Takes: 25 minutes
Marinated cucumbers
Edamame Guacamole
Tacos
Shave the cucumbers with a peeler until just hitting the seeds. Turn over and repeat on the other side until the seed core is remaining. Add the cucumbers to a small bowl along with the remaining cucumber ingredients. Mix and leave to sit for 30 minutes.
In a small pot, whisk together the miso, mirin, sake or rice wine vinegar, shaoshing wine, sugar, miso paste and ketchup manis on a medium high heat until it reaches a thicker consistency and bubbling.
Place the aubergine into the miso marinade pan and add 1 tsp salt. Cook on medium heat until reduced (4-5 minutes).
Blend together the edamame guacamole in a food processor until smooth.
To serve, spoon edamame guacamole over the taco. Top with eggplant in the middle, cucumber and finish with crushed pistachios. Pour glasses of NON3 Toasted Cinnamon & Yuzu and enjoy.
by Rebecca Caughey – May 01, 2024
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