This delicious herb-coated fish and broth dish is full of wonderful aromatic flavours that will have your tastebuds celebrating every spoonful. If you like, you can add prawns or seafood to the broth to make it a seafood celebration, and feel free to include other vegetables,depending on what is in season or what you have on hand.
600 g snapper fillet, skin removed
sea salt and freshly ground black pepper
100 g oyster mushrooms, torn
50 g shimeji mushrooms
fish sauce, to taste
juice of 1 lime
100 g samphire or other native greens (or spinach or asparagus)
1 small red chilli, deseeded and finely sliced
1 teaspoon coconut oil
2 French shallots, finely chopped
1 celery stalk, finely chopped
1 lemongrass stalk, white part only, bruised and roughly chopped
5 cm piece of ginger, finely sliced
125 ml (˝ cup) dry white wine
750 ml (3 cups) Fish or Chicken Bone Broth (pages 237 and 234)
2 ka?ffir lime leaves, torn
1 long red chilli, halved lengthways
3 garlic cloves, finely grated
1 long red chilli, deseeded and finely chopped
2 very large handfuls of finely chopped coriander and mint leaves
2 tablespoons coconut oil, melted
1. To make the broth, heat the oil in a large, deep frying pan over medium heat.
Add the shallot and celery and cook, stirring occasionally, for 5 minutes until the
vegetables are soft. Add the lemongrass and ginger and cook for 1 minute until
fragrant. Pour in the wine and broth, add the lime leaves and chilli and bring to
the boil. Turn the heat down to low and simmer for 20 minutes. Remove from the
heat and cool the broth until lukewarm, then strain through a sieve into a jug and
set aside until needed.
2. Meanwhile, cut the fish into four equal pieces and season with salt and pepper.
3. To make the herb crust, combine all the ingredients in a small bowl with a
little salt and mix.
4. Spread the herb crust evenly on top of each piece of sh. Place the fish in the
pan, add the mushrooms, then pour in enough broth to reach two-thirds of the
way up the side of the dish. (Its important not to fully submerge the fish or the
crust will fall off?.) Cover with a lid and cook over low heat for 810 minutes until
the fish is cooked through.
5. Carefully remove the fish from the pan and place in shallow serving bowls.
6. Pour the remaining stock into the pan, bring to a simmer, then remove from
the heat. Add fish sauce to taste and stir in the lime juice. Divide the mushrooms
and samphire between the bowls, pour in the broth and serve with the chilli.
Recipe and images from ONE POT FAVOURITES by Pete Evans is published by Plum, RRP $39.99. Buy the book here.
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