Sea Bass with Mushroom Broth Recipe

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.

Ingredients

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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

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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
1 lime

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