This weeks recipe is for our Special Breakfast guests and uses fabulous seafood stock
Asian Aromatic Pak Choi, Chilli and Seabass Broth
2 seabass fillets, skin on
2 tsp oil
2 shallots, finely chopped
½ tsp each ground cumin and coriander
750mls seafood stock
2.5cm piece root ginger, peeled and sliced
1 stick lemon grass, thinly sliced
1 red chilli, finely shredded
2 kaffir lime leaves
2 tsp tamarind puree
Pinch of palm sugar
Fish sauce and squeeze of lime to taste
1 head pak choi, thickly sliced
Handful coriander leaves
Pinbone the bass fillets and slice into 3cm pieces. Refrigerate until required.
Heat the oil and add the shallots and spices, soften over a low heat for 2 minutes. Add the seafood stock along with the ginger, lemon grass, chilli and kaffir limes leaves, bring to the boil and simmer for 5 minutes.
Stir in the tamarind puree and sugar then add the pak choi, bring the stock back to the boil and simmer for a couple of minutes or until the stalk is beginning to soften. Season the broth to taste with fish sauce (nam pla) and lime.
Add the bass fillets and poach over a low heat for a few minutes or until the bass is just cooked: it will have lost its translucency and will turn white. Adjust the seasoning to serve and stir in the coriander.
To serve: add a handful of rice vermicelli to serve.