Fillet of Bream, Pak Choi, Wild Mushrooms, Vietnamese-style Broth with Citronella & Crisp Shallots

This is one of the easier dishes to prepare and serve, and it is also one of the healthiest. The idea for the dish came while Alan was travelling with his family in Vietnam.

Bream contains Omega-3 and is also a good source of protein. The rich phytonutrient content of pak choi increases antioxidant levels in the body, protecting our cells from free radical damage.

Serves 4.

Ingredients

2 x 500g gilthead bream, scaled, filleted and pin-boned

For the Broth:

750ml white chicken stock (you can use normal chicken stock or if you are feeling brave, click here to see a recipe and make your own!)

55ml light soy sauce

50ml Thai fish sauce

100g fresh ginger

10 sticks fresh lemongrass

1 bunch fresh coriander

1 red chilli

1 lime

For the Garnish:

crispy shallots

2 heads pak choi, cut in half

batons of red chilli

400g mixed mushrooms (enoki, pholio, shiitake, oyster)

1 bunch spring onions, finely sliced

coriander cress.

Preparation

Make the broth by bringing the chicken stock and other ingredients to the boil. Allow to simmer for 5 minutes, then remove from the heat and allow to infuse for 1 hour. Strain through a sieve.

Prepare the crispy shallots. Click here to see the basic recipe.

To finish the dish, bring the broth to the boil and poach the pak choi for 3 minutes. Add the fish fillets, chilli, mushrooms, and simmer for 3 minutes. Correct seasoning and serve, finishing at the last minute with the crispy shallots, spring onions and coriander cress.

Alan’s Advice

A welcome addition could be some cooked chicken pieces. Chicken stock could be replaced with fish stock for our non-meat-eating friends!