Poached cod with an Asian broth
by Andy McLeish

Ingredients

Fish & Shellfish

  • 4 cod fillets, each weighing 120g

Fruit & Vegetables

  • 500g of baby spinach, picked and blanched
  • 150g of shimeji mushrooms
  • 50g of shiitake mushrooms, sliced
  • 3 plum tomatoes
  • 2kg button mushrooms
  • 2 onions, finely sliced
  • 200g of button mushrooms

Salad & Fresh Herbs

  • 200g of samphire, picked and blanched
  • 20g of coriander cress
  • 3 lemon grass stalks

Speciality Ingredients

  • 1 makrut lime

Dairy

  • 1 knob of butter

Store Cupboard

  • salt
  • 200g of muscovado sugar
  • 3.4l chicken stock
  • 1 dash of fish sauce
  • 1 dash of soy sauce
  • 250g of egg white

Oils & Vinegars

  • olive oil
  • vegetable oil

Beverages

  • 375ml of white wine

Spices & Dried Herbs

  • 1 bunch of coriander stalks
  • 20g of ginger