Sea bass with Japanese mushroom broth

4
60 minutes

Ingredients

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
3
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
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