Asian Poached Sea Bass with Jasmine Rice

If you're an avid reader of my blog you'll notice that if one of us is feeling less than 100% I cook Thai food. This occasion is no different - hubby feels as though he's coming down with a cold so I thought I'd knock it out of him with this dish!

This is a lovely way to cook sea bass - it makes it so soft and flaky. The broth itself is gorgeous too; I could drink it instead of tea! You can make it as spicy or as mild as you like, I prefer a medium heat just so that it warms the taste buds.

This recipe will serve 2, but just increase the amount of fish and rice if you want to feed more people.

(P.S. If you like this, why not try this)

Asian Poached Sea Bass with Jasmine Rice
1 litre vegetable stock
4 inch piece of ginger
2 sticks lemongrass
4 shallots
4 spring onions
1 green chilli
1 tbsp fish sauce
1 tbsp light soy sauce
1 large bunch coriander
1 pak choi
120g shiitake mushrooms
2 sea bass fillets
250g cooked jasmine rice

1. Pour the stock into a large casserole dish and put on a medium heat - bring to a simmer.
2. Chop the shallots, ginger, spring onions and chilli. Add to the stock. Bruise the lemongrass with the back of a knife and add that too.
3. Add the fish sauce, soy sauce, chopped mushrooms, chopped pak choi and chopped coriander stalks.
4. Heat the rice according to packet instructions.
5. Place the fish gently, skin down, into the stock. Simmer for about 5 minutes, depending on how thick your fish is, until cooked all the way through.
6. Chop the coriander leaves and scatter over the top for the last 30 seconds of cooking.
7. To serve, place a large spoonful of rice in the middle of a bowl, top with the fish and then ladle over as much of the delicious stock as you can.