Red mullet in Thai style

Name: Red mullet in Thai style
Ingredients: 200 g Shallots; 30 g Red chili; 125 g Fresh ginger; 8 Limes; 1 l Kombucha; 200 g White aceto; 4 g Garlic; 10 units.items Lime leaf; 1 bunch of coriander; 50 g Ginger syrup; 200 g Sushi vinegar; 5 units.items Red onions; 5 units.items whole coriander seed; 1 units.items Star anise; 11 g Agar Agar; 1 l Sweet and sour; 1 l Sweet and sour; 3 units.items preserved jalapeños; 11 g Agar Agar; 2 lemons, schl; Butter; 1 Lemongrass; Peanuts; Red mullet

Recipe created by Kars van Wechem of Restaurant De Saffraan in Amersfoort.

Ingredients

200gShallots

30gRed chili

125gFresh ginger

8Limes

1lKombucha

200gWhite aceto

4gGarlic

10units.itemsLime leaf

1bunch of coriander

50gGinger syrup

200gSushi vinegar

5units.itemsRed onions

5units.itemswhole coriander seed

1units.itemsStar anise

11gAgar Agar

1lSweet and sour

3units.itemspreserved jalapeños

11gAgar Agar

2lemons, schl

1Lemongrass

Butter

Peanuts

Red mullet

Preparation

Blend everything until smooth.
Let stand overnight in the refrigerator.
Strain the tiger's milk.

Slice the onions and add them to the sweet and sour with star anise and coriander seed.
Add the agar agar and blend for 3 minutes at full power in the thermomix at 100°C.
Let set.

Put the jalapeños in the sweet and sour along with the lemon peels and lemongrass. Let infuse.
Remove the peels and lemongrass.
Add the agar agar and blend for 3 minutes at full power in the thermomix at 100°C.
Let set.