“I like to cook this type of dish at home, as it’s easy to prepare and quick to cook. These simple ingredients make a wonderfully tasty broth – a perfect match for the delicate and fine-tasting steamed sea bass,” says Martin Wishart.
- 50g olive oil
- ½ onion, finely sliced
- ½ leek, finely sliced
- ½ fennel bulb, finely sliced
- 200g shiitake mushrooms, finely sliced
- 75g button mushrooms, finely sliced
- 750ml sparkling water
- 1 cabbage leaf, green, roughly chopped
- ¼ red chilli
- 50g soy sauce
- 25g rice wine vinegar
- 25g mirin
- 25g fish sauce
- 1 lime, juiced
- 10g coriander, roughly chopped
- 4 x 150g sea bass fillets
- Coriander cress
- 1 red chilli, sliced
- Place a large saucepan over a low heat and add the oil. Add the onion, leek, fennel and mushrooms to the pan and cook gently until soft but without colour.
- Pour in the sparkling water and add the cabbage and chilli. Bring to the boil, reduce to a simmer and cook for 15 minutes.
- Remove from the heat and add the soy sauce, vinegar, mirin and fish sauce. Squeeze in the lime juice, add the coriander and keep warm while you prepare the sea bass.
- Lightly season the fish with salt and cook in a steamer for 8-10 minutes. Once cooked, divide the broth between bowls, arranging the vegetables evenly and elegantly. Top with the sea bass and sprinkle with coriander cress and chilli just before serving.
Recipe courtesy of greatbritishchefs.com