Being in Bernie, Australia, it makes sense to write about Tasmanian Sea Trout. Here is a dish of slow-cooked Tasmanian Sea Trout on warmed papaya with shiso leaf and crispy lotus root. The lotus root provides a crisp, nutty texture to the tender fish. The papaya is warmed and dressed with lime juice and salt, creating a firm, terrine-like texture below the fish. The shiso leaf adds an herbal note, which piques the flavors of the fish and the papaya. A pomegranate syrup adds an acidic point to the dish.
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