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Martin Wishart serves up steamed sea bass fillets atop a fragrant Japanese mushroom broth recipe. Fantastically light and nutritious, this dish is impressive yet can be whipped up in under an hour.
To make the broth, 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
1/2 onion, finely sliced
1/2 leek, finely sliced
1/2 fennel bulb, finely sliced
200g of shiitake mushrooms, finely sliced
75g of button mushrooms, finely sliced
50g of olive oil
Pour in the sparkling water and add the cabbage and chilli. Bring to the boil, reduce to a simmer and cook for 15 minutes
1/4 red chilli
750ml of sparkling water
1 cabbage leaf, green, roughly chopped
After this time, 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
10g of coriander, roughly chopped
50g of soy sauce
25g of rice wine vinegar
25g of mirin
25g of fish sauce
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