Amberjack, Red Seaweed, Buttermilk, Lotus Root, Tapioca, and Finger Lime

Adapted by


Lotus Root
1 lotus root, peeled and thinly sliced lengthwise
canola oil
100 grams small tapioca pearls, soaked in cold water overnight
75 grams fish sauce
100 grams raw buttermilk
8 grams grated young ginger
5 grams fine sea salt
1 finger lime, cells removed
To Assemble and Serve
50 grams amberjack, thinly sliced into 8 slices
30 grams salt-cured red seaweed, rinsed well
4 wild sand leeks
8 small pieces wild salicornia
1 small bunch wild agretti
1 small bunch wild watercress
5 grams coarse sea salt


For the Lotus Root:

Fry the lotus root in 300°F oil until lightly brown and crisp. Reserve.

For the Tapioca:

Bring a large pot of water to a boil. Add the soaked tapioca and whisk until fully cooked and transparent, about 4 minutes. Immediately strain and transfer to a bowl set over an ice bath. Add the virgin fish sauce and gently stir until cool.

For the Buttermilk:

Mix the buttermilk together with the ginger and salt; marinate for 1 hour. Strain through a chinois and then add the finger lime cells. Refrigerate.

To Assemble and Serve:

Roll up the amberjack slices and arrange in a large circle pattern in the middle of a bowl. Place a small dollop of the Tapioca in between each piece. Artfully arrange the seaweed, leeks, salicornia, Lotus Root, agretti, and watercress on top. Spoon the Buttermilk in the middle of the bowl.