Kingfish:
Sous vide kingfish with olive oil to maximum seal.Cook sous vide in fusionchef sous vide water bath at 47 degree celsius for 10 minutes. Remove and serve.

Coriander Puree:
Blanch coriander until very soft but not to the extent of changing its colour. Refresh in ice cold water for at least 5 minute. Repeat step 1 and 2 for spinach. Squeeze dry the excess water from spinach and corriander. Add everything into the thermomix and blend until it becomes a smooth puree.

Soy Tofu:
Add everything into the thermomix except transglutaminase. Blend at full speed for 2 minutes and add transglutaminase for another 1 minute. Transfer into a container and set in the chiller.

Ginger Bread:
Add everything into the thermomix and blend full speed for 2 minutes. Pass through chinoise and transfer into a small siphon. Charge 5 times.
Dehydrate pickled ginger in dehydrator for at least 24 hours. Blend ginger into powder form.
Fill 3/4 full of sponge mix in a round plastic take away container. Rest for 30 second.

Cook in the microwave for 1 minute and 10 seconds. Invert it on a plate a rest for at least 5 minutes. Use hand to break into smaller pieces and dehydrate in dehydrator for at least 24 hours. Sprinkel ginger powder on dehydrated sponge.

Edamame Beans:
Warm oil, sweat garlic without turning brown. Add edamame beans and salt and finish off with lemon juice.
 
Black Radish:
Thinly slice black radish. Cut into 4 per piece. Soak in ice cold water for at least 15 minutes before serving.

This recipe was generously provided by Ryan Clift.