South America’s most exciting chef (D.O.M., Sao Paolo) proves that the ancient flavours of the Amazon can be as cutting-edge as contemporary three-star cuisine, from homely tapioca and the simple Brazil nut, to the exotic heart of palm. Expect a few surprises from this high-energy punk rock DJ-turned-chef.


  • 500g fillet of barramundi

  • 200g lemongrass

  • 400ml water

  • 200g snow peas

  • salt

  • 2.5g Xanthan gum

  • 2 lemons

  • sunflower sprouts

  • borage flowers

  • Step One

  • 25g coffee

  • 25g cocoa powder

  • 10g liquorice powder

  • 100ml sambuca liquor

  • Step two

  • 10g allspice

  • 3g cloves

  • 10g cinnamon

  • 5g black cardamom

  • 5g black sesame seed

  • 50g baru nuts

  • 10g star anise

  • Step three

  • 100g black olives

  • 10g ginger juice

  • 1 black chilli, Jamaican black or similar

  • 10ml nam pla

  • 100ml shitake stock

  • 1 clove garlic

  • 20ml canola oil


  • 1.

    Cut the fish into 4cm cubes.

  • 2.

    Roughly chop the lemongrass and let infuse in the water at 80°C for three minutes. Strain and cool down.

  • 3.

    Blanch the snow peas for one minute in lightly salted water. Cool them down quickly in ice cold water.

  • 4.

    Process the lemongrass infusion and the snow peas in a blender until smooth.

  • 5.

    Strain through a fine chinois and season with salt.

  • 6.

    Add the Xanthan gum and process once again for 1 minute.

  • Step One:

  • 1.

    Lightly toast the dry ingredients and then add the sambuca. Let simmer for a few seconds.

  • 2.

    Take from the heat and let cool down.

  • Step two:

  • 1.

    Lightly toast the ingredients in a wide pan. Let cool down.

  • Step three:

  • 1.

    Put all the ingredients (1, 2, 3) in a blender, and process for at least ten minutes until you have a smooth paste.

  • 2.

    Pass through a fine chinois and store refrigerated for at least two weeks before use.

  • To assemble:

  • 1.

    Cover the bottom of deep plate with the pea juice.

  • 2.

    Season the fish with salt and pepper and sear it on both sides.

  • 3.

    Place some black curry on top of the fish and place it on the pea juice. Twist the lemon peel over the plate to give a citrus perfume to the recipe.

  • 4.

    Garnish with sunflower sprouts and borage flowers.

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