Grilled sea-bass with Petrossian caviar

At the Sombok restaurant in Phnom Penh, head chef Som Chinda created grilled sea-bass with Petrossian caviar. She made sea-bass, coated with a cashew nut crumble, cooked in a kaffir lime juice butter sauce, served with jackfruit purée, and a teaspoon of Petrossian caviar, garnished with edible flowers.

MARTINA NICOLLS

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Martina Nicolls is an Australian author and international human rights-based consultant in education, healing and wellbeing, peace and stabilisation, and foreign aid audits and evaluations.

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Pir-E-Kamil - The Perfect Mentor by Umera Ahmed: book review

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