Cut <quantity>4</quantity> tomatoes into quarters and place them in a blender

Blend until smooth

Strain through 2 layers of cheesecloth without pressing. Discard the first liquid

Strain until it stops dripping

Peel <quantity>¼<unit>cup</unit></quantity> of cherry tomatoes

Leave <quantity>¼<unit>cup</unit></quantity> of cherry tomatoes whole and cut <quantity>¼<unit>cup</unit></quantity> of colorful cherry tomatoes according to their sizes. You can halve the smallest ones and cut the largest into four pieces

Thinly slice <quantity>1</quantity> green tomato. Transfer the tomatoes to a dish lined with paper towel and reserve

Add <quantity>2<unit>cups</unit></quantity> of butter to a saucepan over medium heat

Cook for about 15m until the butter turns to a hazelnut brown color. Lightly shake the saucepan from time to time to cook evenly

Strain through a cheesecloth. The brown butter is ready

Add <quantity>½<unit>cup</unit></quantity> of miso and <quantity>1<unit>cup</unit></quantity> of labneh to a stand mixer bowl

Whisk until the miso and labneh are incorporated. Add <quantity>2<unit>cups</unit></quantity> more of the labneh and whisk until combined

Add the Brown Butter in a thin stream, whisking until smooth

Add salt to taste and whisk to incorporate. The labneh with miso is ready

Place <quantity>10</quantity> clean lambari fish in a container and season with salt to taste

Add <quantity>1<unit>tbsp</unit></quantity> of fresh lime juice and mix

Add <quantity>2<unit>cups</unit></quantity> of cornmeal to a recipient, add the fish, and rub to coat completely

Fill a pot with enough vegetable oil to cover the fish and preheat to <temperature>180<unit>°C</unit></temperature> over medium-low heat. Fry the fish until golden brown

Drain them fish and transfer to a tray lined with paper towel to remove excess oil. The fried cornmeal fish is ready

Place a portion of the Labneh with Miso in a large serving dish, making a well in the center

Arrange the reserved tomatoes in the labneh well

Drizzle with a portion of the tomato water

Add sea bean, katsuobushi and flaky salt to taste

Plate the Fried Cornmeal Fish on the side. The fried fish, labneh & tomato is ready

Enjoy!