A collaboration between Timbre+ tenant Teppei Daidokoro and Cocotte. Here, the Negitoro transforms into a cooked Barramundi with evident fusion of Indian flavours, yet matched with the familiar Japanese touches such as the Ikura roe and Japanese rice. The flavours of Indian spices are commendable here — very strong and flavourful as it coats the flaky barramundi which did not lose its moisture, drenched in an aioli that's refreshing with a little lime zest that compliments and lifts the flavour of the spices coated on the top so it doesn't get too heavy.

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