THIS FISH DISH IS PROOF A BALANCED SYMPHONY REQUIRES MORE THAN FLAVOUR TO SING
Our tongue only tastes five things: sweet, sour, salt, bitter and umami. It’s our sense of smell that makes sense of everything else. A great dish will always achieve a balance of “tastes”, whereas the decision to use rosemary or lemongrass in a casserole will not be crucial to its success; rather, it will lend a different fragrance and culinary direction. Creating balance between sweet and sour is one that crosses cultures. The French call it aigre-doux, the Italians agrodolce and the Spanish agridulce. The juxtaposition dances on our palates and makes us want to go back for the next mouthful. How sweet is that?