Sort ingredients
tom1989
QR Code
Listen
Pdf
Rinse barley under cold water, place in a bowl, cover with cold water and refrigerate overnight. Drain barley, rinse well and drain again. Transfer to two sterilised one-litre jars, cover with a double layer of muslin and secure with a rubber band. Place jars upside down in a bowl to catch the water and store at about 20°C. Every 12 hours or so, pour cold water into jars and swirl to rinse grains, then pour off water and replace muslin, keeping the jars inverted until barley sprouts (1-5 days). Rinse barley well, drain and refrigerate in a jar for up for up to 3 days.
For the garum dressing, whisk ingredients in a bowl to combine.
For sorrel-cucumber sauce, blend ingredients with 150ml cold water in a blender until smooth. Pass through a fine sieve, season to taste and refrigerate until needed.
To serve, dot plates with sorrel-cucumber sauce, brush kingfish with garum dressing, arrange on plates and dot with a little more sauce. Scatter with sprouted barley, extra cucumber and sorrel, and season with a little olive oil and sea salt.