Galangal broth
100g of galangal (similar to ginger)
1000 ml of water
4 lemongrass stalks
50g of ginger
8 kaffir lime leaves
Salt to taste
4 sea bream
1 dash of lemon juice
2 tablespoons of olive oil
Salt to taste
Vegetable garnish
4 Pak choi
3 spring onions, finely sliced
100g of clump of enoki mushroom, stems trimmed
50ml of sesame oil
50ml of olive oil


To make broth
1. Fill a medium sized saucepan with the water and set aside on the stove
2. Remove the first layer off lemon grass and slice finely on a diagonal
3. Peel ginger and galangal halve both lengthways slice finely diagonally and set aside
4. Crush lime leaves in the palm of hands combine with all other aromatics in saucepan
5. Bring to the boil and turn off, leaving to infuse for 1 hour
6. Strain and lightly season with salt. Set aside for reheating
7. Prepare Pak Choi by washing and cutting into quarters, lengthways
8. Place oils in hot wok add Pak Choi toss gently a minute, until green parts has wilted
The bream
1. Place a pan on a medium heat and add some olive oil
2. Place fish in the pan skin side down cook 2 minutes until the skin is golden
3. Be sure to gently press fish down with a spatula to ensure even cooking
4. Turn fish over and the heat off, season with the lemon juice and salt
5. Bring the broth to the boil again and pour into large teapot or four smaller ones
6. Place Pak Choi in the bottom of each plate. Top with fish
7. Dress the fish with slices of spring onion and mushrooms
8. Finish by pouring the broth over the top


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