Coffish by Ilya (MasterChef Singapore)

Peel daikon and use mandoline to cut strips of about 2mm thick.
Immerse daikon noodles in two cups of Costa Rica Coffee and let it infuse.
Cut the eggplants in half and season in olive oil, salt and pepper.
Pop into the oven at 180C for about 30 minutes until tender.
Soat dried chilli in hot water.
Soak tamarind in water in another bowl.
Blend dried chillies, ginger, turmeric, garlic, galangal, tamarind and water until it becomes a paste. Add water if consistency is too thick.
Fillet coral trout and pat dry.
Remove skins eggplants and blend with butter and ½ cup of Costa Rica Coffee, season to taste.
Sieve through fine mesh to achieve a smooth puree.
Boil daikon noodles until they become softer. Remove water.
Sieve sour and spicy sauce and add two tbsp of plain flour.
Whisk until consistency coats the back of a spoon.
Transfer to squeeze bottle and place in ice water if too hot.
For plating, put two spoons of eggplant puree, place fish, roll 4 pieces of daikon noodles and place on plate. Drop sauce in middle of daikon noodles and serve.

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