Try and place the key ingredient, in this case the scallops, on the top.
A bit of watercress is always welcome, as it highlights the dish freshness.
Splashing the plate with some infused oil is the best final touch.
We recommend to feature ingredients that give height to the dish, add different textures and bring in colours!
Start off with curried carrot puree, great for both colour and flavour.
Pair it with sliced courgettes – this will add height, a nice texture and colour contrast.
Pickled radish brings in the crunchiness, a sweet & sour taste and a brilliant colour.
Carrot crisps add yet another texture to the plate, as well as savoury saltiness.
In a large pan, cook the tomato, garlic, ginger and chilli to a pulp consistency.
Add the fish sauce, red wine vinegar & demerara sugar.
Add to a sterilized jar whilst still hot.
Bring to a boil a large pot of water, and boil the plum tomatoes for 10-15 seconds.
Run the tomatoes under cold water, peel them & cut into quarters.
Peel the ginger (using a spoon is the best way), finely chop along with the garlic.
1kg Vert ripe tomatoes
5 Red chili peppers
8 Garlic cloves
Ginger piece (10cm)
60ml Fish sauce
550g Demerara Sugar
200 ml red wine vinegar
Salt & pepper