Thai steamed brill with ancient tribal broth

Yields1 Serving
 3 artichokes 450g vegetable stock 100g coconut water 5 slices ginger 5g parsley (flat leaf) 1 lime zest olive oil (to bind) 2 portions 100-110g each brill 3 garlic cloves 5 dried chillies 35g sea beet leaves 10 stems of sea kale 15 wild garlic leaves 35g white soy 500ml water 2 pinches bonito flakes 2 red chillies (shredded) 4 sprigs coriander
1

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.

2

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.

3

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.

4

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.

CategoryCuisine

Ingredients

 3 artichokes 450g vegetable stock 100g coconut water 5 slices ginger 5g parsley (flat leaf) 1 lime zest olive oil (to bind) 2 portions 100-110g each brill 3 garlic cloves 5 dried chillies 35g sea beet leaves 10 stems of sea kale 15 wild garlic leaves 35g white soy 500ml water 2 pinches bonito flakes 2 red chillies (shredded) 4 sprigs coriander

Directions

1

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.

2

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.

3

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.

4

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.



Thai steamed brill with ancient tribal broth