Medium Rare Red Snapper and Tomato Confit with Epice

Yields: 2 servings

Ingredients:

Red snapper:

2 (800g~1kg) red snappers liquid shiokoji

Lemon confit

2 Lemons Granulated sugar

Tomato syrup

1 kg tomatoes (500g/1 kg for tomato juice)

Granulated sugar

Basil paste

Steamed and marinated basil in oil

Rose petal powder

Blend dehydrated rose petal

Tomato condiment

200g tomatoes (peel them and cut into 3 mm dice) 18g diced lemon piths (3 mm) (pith: the white part between peel and pulp) 10g gingers (3 mm dice) 25g chopped basil (small leaves) 12g chopped cilantro 6g olive powder 16g olive and truffle condiment Tomato syrup Salt Olive oil Liquid shiokoji Fermented peppers

Instructions:

1. Immerse red snappers in 15% salt solution for 5 minutes and then in liquid shiokoji for 2 hours

2. Stir lemon pulps and granulated sugar together, and let it sit in a warm place for at least 2 hours

3. <tomato syrup> Heat up a pan and caramelize the sugar. Add half-cut tomatoes and put a lid on, then heat oven to 200C and roast for 15 mins. Add the tomato juice and boil down with it to make it into syrup.

4. Peel tomatoes after steeping them in boiling water and cut them in shape. Immerse the tomatoes and ¼ of tomato seeds in liquid shiokoji, olive oil, basil paste, diced lemon confit, fermented pepper, and rose petal powder.

5. Heat plaque (iron plate) to 72C and grill the red snappers for 2 mins.