“This dish is good enough to eat on its own,” says La Casita chef Josh Lewis.“The key is building up the layers of flavour, starting with good caramelisation on the rice.”
"This dish is all about a flavour-packed paste," says Three Blue Ducks chef-co-owner Darren Robertson. "Ginger, garlic, coriander roots and loads of citrus - all smashed up together and spread over the fish."
