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Produce => Recipes => Topic started by: gazza1960 on September 15, 2014, 20:50:33
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Asian flavoured stock bubbling for a few mins is all you need before submerging your fillet for 3 to 5 mins with the pan lid on,its a mix of stewing and steaming that gives a good resulting flavour to your fish.
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Bream Fillets
STOCK INGREDIENTS
1 Garlic Clove Minced
1 small Red Chilli deseeded and chopped fine
2 Tbsp Thai fish sauce
3 Tbsp Fresh Lemon Juice
1 Tbsp Grated Lemon Rind
1 Tbsp Ginger Grated fine
3 Spring Onions chopped fine
150ml Fish Stock
GARNISH
Chopped Coriander
Serve with Noodles of your choosing and Steamed Pak Choi
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Make your Stock and pour in pan, bring to a light boil then reduce to a gentle simmer ,then place your Bream Fillet in the stock and place the lid on top for 3 to 5 mins.
Meanwhile Steam your Pak Choi and heat your Noodles.
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Once cooked through,place your fish fillet on the steamed Pak choi and
pour over the hot stock with the warmed Noodles.
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Serve with chopped Coriander and some sliced Spring onions.
""Bream Fillet Braised in Fish Stock with Noodles""
Enjoy
Gazza
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That's my sort of dish.Looks delicious . I'll give it a go although it will be fish from the fishmonger. No fishing skills here!!
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Ive eaten this with shop brought "spit" when I cant catch nuffin !!!! Cod or Pollock fillets take the stock flavour in really well.