Chef Henrique Sá Pessoa

Fry the chopped garlic and onion together with the grated ginger in oil. Add the chopped cilantro stems and curry powder and leave to simmer for 5 minutes.
Add the fish stock, coconut milk, lemongrass, and kaffir lime. Add the fish and cook for 30 minutes.
Add the diced sweet potato and diced apple and cook for 15 minutes.
Add the spinach and cilantro
Serve with boiled white rice.

Merengue
Beat the eggs into peaks, gradually adding sugar and salt until firm. Place to one side.
Heat the milk with the cinnamon sticks and lemon zest. Using two spoons make quenelles and bake the merengue in the flavored milk on a low heat for 4 to 5 minutes and carefully remove so they don’t break.

Lemon Verbera Custard 
Heat the full-fat milk and cream with the lemon verbera and the cinnamon stick. 
Beat the eggs yolks and sugar together in a bowl then add a tablespoon of flour and whisk well. Slowly add the milk and cream mix (without the flavoring) to “season” the egg yolks and sugar and then add the mixture to the milk. Bake under a low heat for 5 to 7 minutes until it has the consistency of a light cream.
Serve the merengues with the custard and shaved almonds.