Sea bass with Japanese mushroom broth


Share recipe




Sea bass

Japanese mushroom broth

To serve

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
Pour in the sparkling water and add the cabbage and chilli. Bring to the boil, reduce to a simmer and cook for 15 minutes
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
Share recipe