As part of the zero waste concept, the grouper bones are infused in soy sauce for 30 days which greatly amplifies the umami in the soy sauce. After that, half the bones are dehydrated to create ’soil’ (super savory crispy bits that dress the plate); the other half of the bones are used to make a stock to steam/bake the grouper. The latest layer of umami comes from the fermented prawn butter and that seals the deal.
I waited a couple of days to post this, as I could not get over how amazing this dish is. After finishing the fish, I kept going at the plate, scooping up as much sauce/crumbs as I could with my spoon as the depth of flavor in that umami laden sauce was too good to be wasted.
Definitely going back for the other main courses real soon.
#burpple #saltedandhung