TAMARIND MAHI MAHI WITH HERB SALAD AND PURPLE JASMINE RICE

This dish might be Thai or it might simply look vaguely Thai. A Thai impostor. A mock Thai. The mahi mahi was marinated in a mix of tamarind paste, black soy sauce and Vietnamese caramel sauce, then cooked in grapeseed oil. The salad is a mix of Thai basil, coriander, mint and Asian micro herbs, fresh eschallots, ground roasted rice and fried eschallots, with a dressing of lime juice, fish sauce, crispy prawn chilli paste and sugar. Purple jasmine rice is interesting. In its uncooked state there are grains of various colours - white, mottled and purple. The whites outnumber the other colours, and yet when cooked, they purple guys have coloured the rest of the grains.

TAMARIND MAHI MAHI WITH HERB SALAD AND PURPLE JASMINE RICE