Perfect for Sunday Brunch or a Light Weekday Meal!

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Make Perfect for Sunday Brunch or a Light Weekday Meal!

This is a sublime dish is inspired by the best of Thai cuisine. Galangal is a root vegetable from the ginger family which is used in this bream recipe to infuse the broth poured over the sea bream fillets.

Sea Bream with Galangal Broth

Serves 4

Total time:  45 minutes, plus 1 hour for infusion

Ingredients

Galangal Broth

4 oz of galangal

2 pints of water

4 lemongrass stalks

2 oz 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

4 oz clump of enoki mushroom, stems trimmed

1 2/3 fl oz of sesame oil

2 oz of olive oil

The Broth

Fill a medium sized saucepan with the water and set aside on the stove.

Remove the first layer off the lemon grass and slice finely on a diagonal. Peel the ginger and galangal with a spoon and cut both in half length ways. Proceed to slice finely on a diagonal, put aside with the lemon grass.

Crush the lime leaves in the palm of your hands and combine with all of the other aromatics in the saucepan.

Bring to a boil, turn off the heat and let rest to infuse for 1 hour. Strain and lightly season with salt. Set aside for reheating.

While the broth is infusing, prepare the pak choi by washing the pak choi and cutting into quarters, length ways.

Place the oils in a hot wok and add the pak choi, toss gently for 1 minute, until the green portion of the pak choi has wilted.

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.

Plating/Presentation

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 or large shallow bowl. 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.

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