Bream with galangal broth

servings4
45 minutes

Ingredients

Galangal broth

  • 100g of galangal
  • 1000ml of water
  • 4 lemongrass stalks
  • 50g of ginger
  • 8 kaffir lime leaves
  • salt to taste

Sea Bream

  • 4 sea bream
  • 1 dash of lemon juice
  • 2 tbsp of olive oil
  • salt to taste

Vegetable garnish

  • 4 pak choi
  • 3 spring onions, finely sliced
  • 100g of clump of enoki mushroom, stems trimmed
  • 50ml of sesame oil
  • 50ml of olive oil

Method

1
To make the broth, fill a medium sized saucepan with the water and set aside on the stove
  • 1000ml of water
2
Remove the first layer off the lemon grass and slice finely on a diagonal. Peel the ginger and galangal and cut both in half lengthways. Proceed to slice finely on a diagonal, put aside with the lemon grass
  • 4 lemongrass stalks
  • 50g of ginger
  • 100g of galangal
3
Crush the lime leaves in the palm of your hands and combine with all of the other aromatics in the saucepan
  • 8 kaffir lime leaves
4
Bring to the boil and turn off, leaving to infuse for 1 hour. Strain and lightly season with salt. Set aside for reheating
  • salt to taste
5
While the broth is infusing, prepare the pak choi by washing the pak choi and cutting into quarters, lengthways
  • 4 pak choi
6
Place the oils in a hot wok and add the pak choi, toss gently for 1 minute, until the green of the pak choi has wilted
  • 50ml of olive oil
  • 50ml of sesame oil
7
For the bream, place a pan on a medium heat and add some olive oil. Place the fish in the pan skin side down and cook for 2 minutes or until the skin is golden. Be sure to gently press the fish down with a spatula to ensure even cooking. Turn the fish over and the heat off, season with the lemon juice and salt
  • 4 sea bream
  • 1 dash of lemon juice
  • salt to taste
  • 2 tbsp of olive oil
8
To serve, bring the broth to the boil again and pour into large teapot or four smaller ones. Place the pak choi in the bottom of each plate. Place the fish on top. Dress the top of the fish with the slices of spring onion and the mushrooms. Finish by pouring the broth over the dish
  • 3 spring onions, finely sliced
  • 100g of clump of enoki mushroom, stems trimmed