Ingredients

750kg White Radish (washed & chopped)
100ml olive oil
3g Salt
1 white onion (sliced )
3g thyme
10g garlic (smashed )
3g sliced ginger (chopped)
1/2 pieces sliced green chili (no seeds)
1g Saffron
500ml clam juice
500ml coconut milk
500g Braised clams (pickled meat only, recipe below)
100g pickled radish (recipe below)
5g chopped chives

For Pickling Liquid for radish
200g white wine vinegar
100g sugar
2.5g salt
1g ginger
150g diced radish
For Braised Clams:
Olive oil 20ml
500g live local clams (washed)
150ml white wine
1 shallot sliced
1 sprig thyme
½ clove garlic

Method

1. In a saucepan heat the olive oil, add Onions and sauté for a few minutes ensuring there is no colour.
2. Now add the garlic, ginger, chili, thyme and sweat for a few minutes then add the salt and the diced radish.
3. Continue cooking with a lid on a medium heat, stirring every five minutes.
4. Once the radish is soft add the clam juice and reduce by half.
5. Add the coconut milk and bring to a boil. Check the radish – it should be completely soft and falling apart.
6. Take out the Thyme from the soup and discard.
7. Blend the soup in a thermo mix on high speed till smooth and silky & pass through a fine sieve. Adjust seasoning as required.
8. Serve Hot garnished with Braised Clams & Pickled white radish, olive oil & chopped chives

For Pickling Liquid for Radish:
1. Bring the vinegar, sugar, salt, ginger to a boil and chill.
2. Once the liquid is cold add the diced radish marinate for 1 hour

For Braised Clams:
1. Heat the olive oil in a sauté pan till hot, add the shallots, thyme, garlic and clams and sauté for 15 seconds with a lid.
2. Increase the temperature and add the white wine and continue cooking with a lid. The steam will cook the clams and open them.
3. Once all the clams are opened, take the pot off the stove and pass all the liquid through a fine strainer. Use 95% of the liquid for the soup- save 5% for marinating the clams.

Notes:
Cook the radish soup with a lid as this creates steam and ensures the radish cooks faster and all the vegetables are soft, also keeping the aromas within the pot.
This soup can be vegan and substitute the clam juice with vegetable stock or water.

WHISK

Sources fish sustainably
Sources fish sustainably
https://thesra.org/members/whisk-the-mira-hotel