Ingredients
- 1 litre filtered water
- 8 spring onions finely sliced
- 2 stalks lemongrass sliced in quarters lengthways to release flavours
- 6 kaffir lime leaves veins removed
- 1 teaspoon coarsely ground black pepper
- 1 green chilli deseeded and finely sliced
- 4 skinless fillets of white fish
- 16 coriander leaves
Instructions
Method
- Place all the ingredients except the fish in a saucepan and warm gently for 10 minutes to allow the flavours to infuse
- Place the fish on a steamer over the water and cover the saucepan, bringing it to a simmer for 10 minutes until the fish is cooked through
- Serve the clear broth with flakes of the fish and a garnish of coriander leaves
Tops tips
- Make plenty of this recipe and take the broth to work in a thermos instead of tea or coffee
- This would be amazing with prawns instead, or as well as the fish
- Remove the chilli for a really exquisitely delicate taste