This is so simple, packed with a punchy heat and flavour, and the perfect antidote to the rich food we'll all be gorging on over Christmas. I often make a spicy broth at the end of a long day in the kitchen as it feels incredibly cleansing, takes minutes to make and can be easily adapted according to what is lingering in the fridge. Tonight I splashed out (excuse the pun!) and picked up some sea bass to make a more substantial but super healthy supper.
For the basic Asian broth:
- Place a casserole dish on a low heat and melt 2 tbsp Coconut Oil. Throw in 1 Shallot, sliced, and gently cook until translucent. Next add in 1inch of sliced Ginger, 1 sliced Chilli (more or less depending how hot you like it), 1 bruised and chopped Lemongrass stalk and 1 large sliced Garlic Clove. Stir for a couple of minutes. Add in the chopped, bulb end of 4 Spring Onions, reserving the tops for later.
- Pour in 1 lire of Chicken Stock and bring to a simmer. Add 2 Tbsp Soy Sauce, 2 Tbsp Rice Wine Vinegar, 1 Tbsp Fish Stock, 1/2 Lime, juiced, and 1 Tbsp Honey.
And endless additions...
Greens like Pak Choi, Edamame, Spinach or even Sliced Fennel, along with the Spring Onion tops.
Any type of noodle
Strips of Organic Chicken added at the end take minutes to cook.
Crispy Skin Sea Bass or Salmon: Season and cook, skin side down, in a very hot pan with 1 Tbsp Coconut Oil for roughly 4 minutes (until the flesh is almost cooked), pressing it into the pan to get the skin very crisp. Squeeze half a lime onto the fish and then flip over and cook for 1 minute more.