MicroVerdes.
Fresh trays

The finish for fish and seafood

Cilantro with lime, pea shoots with a gentle purée or tatsoi in broth. The sauce is a useful starting point for finishing fish or seafood.

Cilantro
Illustrative crop image; each harvest may look different.
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Find a pairing

Choose a pairing that fits a recipe on your menu. Try one variety first so you can recognise what it adds to the dish.

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Ideas to develop in your kitchen
DishCropWhat it adds
Fish taco with tomato and limeCilantroA citrusy, herbal finish.
Seared fish with pea puréeAlderman pea shootsGreen sweetness and a crisp texture.
Fish broth with noodlesTatsoiA tender leaf with a mild flavour.
Fish toast with a creamy saucePink Chinese radishA peppery counterpoint.
Fish over a pale puréeGarnet Red amaranthA small red accent.

Leave room for the fish

Start with a small amount and taste a complete bite. A spiced sauce may suit a stronger finish than a delicate broth; adjust the leaves with the sauce already finished.

If the recipe includes cilantro, basil or another herb, judge the combined aroma. The garnish can reinforce the flavour you have already chosen.

Distribute the finish over rice

Think about each serving of a fish or seafood rice dish. A small cluster of shoots added when plating lets you repeat the amount for every diner.

Try pea shoots for a sweet note and crisp texture, or cilantro for a more pronounced aroma. Compare them with the sofrito and stock in your recipe before choosing.

Rehearse the last step

Put the leaves where they can be picked up with the sauce and main ingredient. Look at the plate from the diner’s position and check how the garnish reaches the fork or spoon.

Repeat the arrangement on several portions and leave the team a reference: variety, amount and position. Review crop notices when finalising the recipe too.

Kitchen questions

What should I choose if I do not want heat?

Tatsoi for a mild profile; Alderman pea shoots for a sweet note and crisp texture. Try both with your sauce.

When should I choose cilantro?

When you want its citrusy, herbal aroma to be part of the dish, for example alongside tomato, lime or spices.

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