I'm making this again
imgur.com/tTaMBgq
- Aspagous, Spring Onion, Tenderstem Brockaly: In a garlic/honey/soy/oyster sauce, steamed.
- Sea bass: Covered in sweet miso, soy, honey
- Sushi Rice: with all the maronaids mixed through

NYOMIKINZ
( G/PP 💩💩💩💩💩&#128, Mon 10 Mar 2014, 16:50, 2 replies, latest was 12 years ago)

That does sound good.
You appear to have matched the right flavours.

Bit strong on salt?
(Set your faces to Stunned Bigly, Mon 10 Mar 2014, 16:52, Reply)

Thanks ! I was quite pleased with it.
The soy is dark, so its not very salty, more for colour and bulking. I went a bit OTT with the Garlic though, I used frozen cloves*, but I wasn't snogging anyone. Using a bit less of it this time.

* They're actually really good, already pealed, slightly less flavour, soo much easier to slice.
( G/PP 💩💩💩💩💩&#128, Mon 10 Mar 2014, 16:58, Reply)

brockaly!
move over oboejeans, we have a new contender
( rachelswipe with a fork, Mon 10 Mar 2014, 16:53, Reply)

Hah, not quite a contender, but still good... brockaly is a district of New Pork (york).

( G/PP 💩💩💩💩💩&#128, Mon 10 Mar 2014, 16:59, Reply)