Ingredients
1 Whole white fish (sea bream)(sea bass)
200ml White wine/Chinese cooking wine
10g Ginger (sliced)
2 cloves Garlic (crushed)
2 Carrots (diced)
10 Cherry tomatoes (halved)
50g Peas
2 Spring onions
4 tsp Meline's Chilli Sauce
1L Water
Sesame oil
Chopped chives
chopped coriander (optional)
Method
Fillet the fish, debone and dice place into a bowl, and then into the fridge.
Put all the fish bones into a hot pan with a little oil and fry well (without colouring)
Pour the wine over the bones and then the water, bring to the boil
Turn down to a simmer, skim well, add the ginger.
Cook this for a good 20mins, simmering slowly and skimming the top from time to time.
Once cooked pass through a fine sieve into a bowl.
In a separate pan heat the sesame oil and then add the garlic, cook a little.
Add the cherry tomatoes and sweat for 5mins or until soft.
Add the passed cooking liquor (fish stock), and all the other ingredients, except the fish.
Cook for another 10 mins, now you can add the fish and cook for another 4mins.
Check the seasoning, add a little salt or chilli sauce if needs be.
I like to put a little fresh chopped coriander on top here if you like.
Enjoy,
Please let me know in the comment section if I can make the recipe better, if some parts were unclear, or if it was just really tasty, thank you. 🙏
To get a jar of Meline's Chilli Sauce then I highly recommend it for this recipe, however, if you do not like things too spicy then no need.
If you have any queries or any questions please do not hesitate to contact me.
thomas@chef-middleton.com I will be happy to help,