You will need to start this recipe at least one day ahead.
Prepare the fermented corn by combining all ingredients in a bowl. Stir, then put into a plastic or glass container, cover with muslin (cheesecloth) and leave at room temperature for 24–48 hours. It will taste slightly sour. Reserve in the refrigerator until using.
To make the dried tomatoes,
Reduce the oven to 100°C (200°F/Gas ½). Heat the olive oil to 80°C (175°F) in a saucepan over high heat. Arrange the fish fillets, lemon zest, chilli flakes, coriander and lemongrass in a baking dish to fit the fish very snugly then add the olive oil to cover.
To make the marinated capsicum, roast the capsicums over an open flame until charred on all sides. Put in a bowl, cover with plastic wrap and set aside for 30 minutes to allow the skins to sweat. Remove the skins, seed and slice the capsicum into wide strips. Marinate in the sherry vinegar, olive oil and salt.
To make the young corn and ginger sauce, juice the corn kernels in a vegetable juicer. Pour into a medium saucepan over low heat, stirring constantly. After 2 minutes, add the ginger, continuing to stir as the sauce begins to thicken with the natural starches. Once thickened to the texture of custard, remove from the heat, add a pinch of salt and strain through a fine sieve.
To plate, remove the fish from the oil, break into small pieces and add to a bowl with salt, olive oil and lemon juice to taste. Place two spoonfuls of fermented corn on a serving plate. Place the fish around it. Refresh the capsicum strips with the sherry vinegar, and curl on the plate. Place 4 tomatoes per person around the other components. Make 4 large dots of corn sauce on each plate. Garnish with purslane.
© 2014 All rights reserved. Published by Murdoch Books.