Marinate the Fish: In a bowl, toss the cut Scabbard Fish with 2 tbsp garlic-infused olive oil, parsley, thyme, rosemary, salt, pepper, and lemon zest. Set aside to marinate for 20–30 minutes.

Make & Chill Batter: Whisk the 200 g self-raising flour with the fine sea salt, white pepper, garlic oil, mint, and marjoram. Gradually pour in the ice-cold soda water until a light batter forms—leave a few small lumps to ensure a crisp crust. Place the batter in the fridge to chill for 10 minutes.

Start the Risotto Base: In a large saucepan, heat 2 tbsp olive oil and 30 g butter over low heat. Add the diced shallot and sauté until soft, then add the garlic and cook for 1 minute.

Toast Rice & Deglaze: Raise the heat slightly, add the rice, and toast for 2 minutes until translucent around the edges. Pour in the white wine and stir until completely evaporated.

Cook the Risotto: Add the hot fish stock one ladle at a time, stirring continuously and allowing each ladle to absorb before adding the next. At the 12-minute mark, stir in the squid ink, tomato paste, mint, and basil. Continue adding stock until the rice is al dente (around 17–18 minutes total).

Heat Oil & Fry Fish: While the risotto finishes cooking, heat 3–4 inches of vegetable oil in a deep pot to 180°C. Lightly dust the marinated fish pieces with extra self-raising flour, dip them into the chilled batter, and fry in batches for 3–4 minutes until golden and crisp. Drain on a wire rack or paper towels and season immediately with sea salt.

Finish & Plate: Remove the risotto from the heat and vigorously stir in the 20 g of cold butter (mantecatura). Season with salt and pepper to taste. Spoon the black ink risotto into the center of warm plates, top with the hot crispy tempura fish, and garnish with micro herbs, lemon zest, and a drizzle of herb oil.