AuthorAshley Palmer WattsFor the broth, peel and cut the artichokes into 1 1/2cm pieces. Place in a pan with veg stock, coconut water and one slice of the ginger. Simmer until tender. To prepare the fish, finely chop the parsley and mix with the zest of 1/2 the lime. Add a small amount of olive oil to combine and smear over one side of the brill before placing it on a sheet of parchment ready for steaming.
Crush 2 of the garlic cloves and dried chilli with a pinch of salt in a pestle and mortar to a paste. Add the sea beet leaves, sea kale, wild garlic and white soy to the broth. Cook for a further 1 minute, then stir in the chilli paste to taste.
Pour the water into a pan and add the bonito flakes, lime, remaining garlic clove, wild garlic and remaining ginger. Bring to a boil. Wrap the fish in the parchment paper, scrunching the edges of the paper together, then lie in a steamer over the boiling water and steam for 4 1/2 minutes.
Spoon the broth into a bowl, season the fish with salt and black pepper and place into the bowl. Add the remaining sea vegetables over and around. Sprinkle the shredded chilli and a little coriander over the dish.
Ingredients
Directions
For the broth, peel and cut the artichokes into 1 1/2cm pieces. Place in a pan with veg stock, coconut water and one slice of the ginger. Simmer until tender. To prepare the fish, finely chop the parsley and mix with the zest of 1/2 the lime. Add a small amount of olive oil to combine and smear over one side of the brill before placing it on a sheet of parchment ready for steaming.
Crush 2 of the garlic cloves and dried chilli with a pinch of salt in a pestle and mortar to a paste. Add the sea beet leaves, sea kale, wild garlic and white soy to the broth. Cook for a further 1 minute, then stir in the chilli paste to taste.
Pour the water into a pan and add the bonito flakes, lime, remaining garlic clove, wild garlic and remaining ginger. Bring to a boil. Wrap the fish in the parchment paper, scrunching the edges of the paper together, then lie in a steamer over the boiling water and steam for 4 1/2 minutes.
Spoon the broth into a bowl, season the fish with salt and black pepper and place into the bowl. Add the remaining sea vegetables over and around. Sprinkle the shredded chilli and a little coriander over the dish.