An exquisite Sea Bass Fillet dish, paired with an aromatic broth infused with lemongrass, ginger, and Thai spices. This brings a zingy vibrancy and elegant presentation to your table for a refined dining experience.
Preparation time
less than 30 mins
Cooking time
over 2 hours
Serves
Serves 2
By Matt Tebbutt
From Saturday Kitchen
The Nutri-Score for this recipe is A, highlighting its low-fat, high-protein composition and the inclusion of nutrient-rich vegetables.
Ingredients
For the broth
- Chicken thighs: 6 chicken thighs
- Onion: 1, chopped
- Lemongrass stalks: 5, bashed
- Fresh root ginger: 4cm/1½in piece, peeled and sliced
- Fresh root ginger (julienned): 4cm/1½in piece
- Red or green chilli: 1, split
- Garlic cloves: 2, smashed
- White wine: 125ml/4fl oz
- White wine vinegar: 50ml/2fl oz
- Coriander seeds: 1 tbsp, crushed
- Fresh coriander stalks: 1 tbsp
- Lime leaves: 6
- Thai fish sauce: 50ml/2fl oz
- Salt and freshly ground black pepper: to taste
For the fish
- Fennel bulb: ½, trimmed and finely sliced
- Shiitake mushrooms: 3, sliced
- Sea bass or stone bass fillets: 2 x 250g/9oz, thick
- Bok choi: 2, trimmed and finely sliced
- Spring onions: 4, trimmed and finely sliced
- Red chilli: 1, finely chopped, for garnish
- Fresh coriander leaves: for garnish
Method
Prepare the broth
- Place the chicken, onion, 4 lemongrass stalks, sliced ginger, chilli, garlic, white wine, vinegar, coriander seeds, and coriander stalks into a slow cooker.
- Cover with approximately 400ml/14fl oz of water and simmer on medium heat for 2 hours.
- Strain the broth and set it aside. Pick out the chicken thighs and shred the meat and keep it for later.
- Season the broth with salt and pepper. Add the julienned ginger, remaining lemongrass stalk, lime leaves, and the fish sauce.
Cook the fish and assemble
- Reheat the broth in a wide saucepan on high heat and reduce it by half (5–10 minutes).
- Lower the heat to medium-low. Add the fennel and mushrooms, then place the fish fillets on top. Poach very gently for 4–5 minutes.
- Add the bok choi, shredded chicken, and spring onions, and cook for 3 more minutes.
- Garnish with chopped chilli and coriander leaves. Serve immediately.
Suggested Wine Pairing
- Majestic: Picpoul de Pinet Réserve
This light, crisp white wine complements the dish’s citrusy and herbal notes with its fresh lime and green apple profile. - Tesco: Extra Special Chenin Blanc
The subtle sweetness of Chenin Blanc balances the spiciness of the broth, with floral and honeyed undertones enhancing the dish. - Sainsbury’s: Taste the Difference Sauvignon Blanc
This zesty wine’s gooseberry and passion fruit flavours pair perfectly with the vibrant, citrus-forward broth.
What can you serve with this
- Steamed jasmine rice: Its mild flavour soaks up the broth beautifully.
- Rice noodles: Adds texture and complements the delicate fish.
- Crispy prawn crackers: A crunchy side to contrast with the soft poached fish.
Nutri-score Health Check
The Nutri-Score for this recipe is A, reflecting its balance of lean protein, fresh vegetables, and low-fat preparation. The dish is high in essential nutrients and light in calories. The score is automatically calculated from the recipe ingredients and is only a guide.
Recipe FAQ
- Can I use a different type of fish? Yes, cod or haddock can be great substitutes.
- Can I make this dish spicier? Add more chillies or a dash of chilli oil for an extra kick.
- Can I prepare the broth in advance? Absolutely! Store it in the fridge for up to three days or freeze for later use.
- What can I use instead of bok choi? Spinach or pak choi are great alternatives.
- Can I make this vegetarian? Replace the chicken and fish with tofu and use vegetable stock.
- How do I ensure the fish doesn’t overcook? Poach gently and monitor closely to avoid overcooking.
- What’s the best way to store leftovers? Store in an airtight container in the fridge and consume within two days.
- Can I skip the wine in the broth? Yes, substitute it with an equal amount of vegetable stock.
