Executive chef Kevin McCarthy makes a carrot purée flavored with pickled ginger, ginger juice, coriander seed and salt. He steams farm-raised tilapia with ginger, places it on the purée and tops it with microcoriander and microcarrot tops that were fertilized with and grown on the same farm as the tilapia.He garnishes the dish with zucchini and radish rounds that were briefly cooked in carrot-ginger broth and tops the herbs with a pan-fried julienned crêpe.
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?