Smoked Tilapia Fillet on Pickled Paku (Jungle Fern) and Red Palm Oil Aioli


  • 60g tilapia fillet
  • 10g tilapia skin
  • 4 nos pickled paku shoots (jungle ferns)
  • 1 no egg yolk
  • 10 g roasted garlic mousse
  • black pepper, to taste
  • 3g mustard
  • 3 g pesto
  • 30g Malaysian red palm oil
  • 6g lemon juice
  • salt & pepper, to taste


  1. Blanch paku shoots in water that has been seasoned with salt and sugar. Remove and dip briefly in ice water.
  2. Make Aioli emulsion with egg yolk, roasted garlic mousse, salt, black pepper, mustard, pesto, Malaysian red palm oil, and lemon juice.
  3. Place paku shoots on plate, top with slanted-sliced smoked tilapia fillet. 
Sprinkle with julienned tilapia skin. Pour Aioli Red Palm Oil on top. Garnish with edible flowers.