Coconut Caviar Recipe

• 9g Tea&Grill BBQ green tea seasoning
• 200g fresh salmon roe (fish eggs)
• 1/4 cup coconut milk
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup chopped fresh dill
• 1/4 cup chopped green onions
• 1/4 cup fresh lemon juice
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley, for garnish
• 1/4 cup thinly sliced red chili peppers, for garnish (optional)
• 1/4 cup thinly sliced green onions, for garnish

• Pat the salmon roe dry with paper towels. In a small bowl, combine the minced garlic, grated ginger, chopped dill, and chopped green onions. Mix well.
• Rub the olive oil all over the salmon roe, then rub the herb mixture onto the roe, ensuring it is evenly coated. Season the roe generously with salt, black pepper, and 5g of the Tea&Grill BBQ green tea seasoning. Let the roe rest at room temperature for 10 minutes to allow the flavors to penetrate.

• Heat a large skillet over medium-high heat. Add the seasoned salmon roe and cook for about 2-3 minutes per side, or until the roe is slightly caramelized and cooked through. Remove the roe from the skillet and set aside.

• In a small saucepan, combine the coconut milk, fresh lemon juice, and a pinch of salt. Bring to a simmer over medium heat. Let the sauce simmer for about 10-15 minutes, or until it thickens slightly.

• Transfer the cooked salmon roe to a serving plate. Drizzle the coconut sauce over the roe. Garnish with chopped fresh parsley, thinly sliced red chili peppers (if using), and thinly sliced green onions.
• Serve immediately, enjoying the tender, flavorful salmon roe with the creamy coconut sauce.