Steamed Aqua Murray Cod wrapped in natrium, confit tomatoes, beetroot

Ingredients

• Soak the kombu in the chilled water for 2 hours.
• Juice the fresh beetroot with a juicer, set juice aside.
• Place water and kombu in a medium pot and bring to the simmer, remove kombu just as the water begins to simmer. Note: do not boil as it will create bitter flavours and lose its delicacy.
• Add katsuobushi and remove from the heat. Allow to stand for five minutes and then pass through a fine mesh strainer.
• Add beetroot juice and taste (roughly 100ml).
• Score the cherry tomatoes with a paring knife (make a small cross on the bottom of each tomato) and blanch for 15 seconds in boiling water, add tomatoes to iced water to chill.
• Remove skin.
• In a small saucepan heat olive oil unit 60 degrees.
• Add tomatoes and thyme to the oil keep at 60 degrees for 15 minutes.
• Allow to cool in the oil.
• Heat a medium pot with a bamboo steamer on top.
• Wrap each fish portion with the nasturtium leaf making sure to tuck the excess of the leaf underneath the fish.
• Place fish on greaseproof paper and steam for 8 – 10 minutes.
• Place cooked fish in a bowl.
• Place two confit cherry tomatoes around the fish.
• Pour 50ml of the beetroot dash in a small pouring vessel.