Course 2: Red Emperor
Second 'slow food' course was NT red emporer (fish) fillets poached in saffron infused coconut cream with a tropical eggplant, tomato and cumin relish. Also a bit of saffron rice, and a pickled radish.
How do they manage to poach the fish for so long without the coconut cream cracking?
They have a $20 thousand oven, of course.