Learning to play the fiddle

Seared tea infused tofu, kale, sesame studded rice, and fiddlehead tempura stack with yellow coconut curry sauce

Fiddlehead ferns are a short-lived spring time favorite of a lot of folks. It's apparently a baby fern and upon maturing, it will straighten out its coils to grown into a fern. They do have a very distinct taste, somewhat astringent and very earthy. To accentuate this, the little fiddles were dipped in tempura batter that was mixed with cold carbonated water and fried. Served on a bed of sesame seed studded jasmine rice, simply roasted dino kale, and seared tea-infused Hodo tofu. And to round it all out, a salty, spicy, sour, and sweet yellow coconut curry (ginger, garlic, shallots, kaffir lime leaves, store-bought yellow Thai curry paste, maple syrup, coconut water, coconut milk, lime juice, and apple cider vinegar) sauce pooled the plate. After blending the sauce, there were bits here are there that were not meant to be chewed so I took the extra 10 minutes to strain the sauce.