This cod dish would have been my favorite if not for the super salty duck consommé (it was more like dark soy). The fish on its own was delicate and there’s a surprise element of nori which was made to look like fish skin. I also enjoyed the ginger gel on the fish. It’s ok if you dip the fish in the sauce but it was swimming in it and I couldn’t rescue it. There’s potential in Subrosa, once they get past the teething issues. More on www.ms-skinnyfat.com link in bio.