Sea bass with Japanese mushroom broth
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.
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Ingredients
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Imperial
Sea bass
- 4 sea bass fillets, each weighing 150g
- salt
Japanese mushroom broth
- 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
- 750ml of sparkling water
- 1/4 red chilli
- 1 cabbage leaf, green, roughly chopped
- 50g of soy sauce
- 25g of rice wine vinegar
- 25g of mirin
- 25g of fish sauce
- 1 lime
- 10g of coriander, roughly chopped
- 50g of olive oil
To serve
- coriander cress
- 1 red chilli, sliced
Method
1
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
2
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
4
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
- salt
- 4 sea bass fillets, each weighing 150g
- coriander cress
- 1 red chilli, sliced
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Sea bass with Japanese mushroom broth
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© Great British Chefs 2019