Tiny, shimmery-skinned whitebait, served with a summer-spirited salad made from mint, basil, coriander, crunchy bean shoots, and wasabi peas.
By Kate Olsson
Kate Olsson is a writer, stylist and photographer specialising in food and lifestyle subjects. She has lived and worked in Sydney, London, Beijing and Hong Kong and is now based in Australia’s food and culture capital, Melbourne. She is the creator of food blog Finger, Fork & Knife which focuses on natural, wholefoods and ingredients, health and well being.