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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.
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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
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
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
Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.
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Sea bass with Japanese mushroom broth
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