Flavorful, Light and Slightly Exotic!

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Serve up this steamed sea bass fillets atop a fragrant Japanese mushroom broth recipe. Fantastically light, colorful and nutritious, this dish is impressive yet can be whipped up in under an hour.

Sea Bass with Japanese Mushroom Broth

Serves 4

Total time:  1 hour

Ingredients

Sea Bass

4-6 oz sea bass fillets

salt

Japanese Mushroom Broth

1/2 onion, finely sliced

1/2 leek, finely sliced

1/2 fennel bulb, finely sliced

8 oz of shiitake mushrooms, finely sliced

3 oz of button mushrooms, finely sliced

2 1/2 cups of sparkling water

1/4 red chilli

1 cabbage leaf, green, roughly chopped

1 3/4 oz of soy sauce

1 oz of rice wine vinegar

1 oz of mirin

1 oz of fish sauce

1 lime

1/3 oz of coriander, roughly chopped

1 3/4 oz of olive oil

To Serve

coriander cress

1 red chilli, sliced

Preparation

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 color.

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 the 15 minutes, 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.

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. 

Plating/Presentation

Top with the sea bass and sprinkle with coriander cress and chilli just before serving.

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