Crispy Fish in Oriental Broth Recipe:
A tangy, aromatic all veggie broth with crispy white fish fillets, a light and reviving meal.
The fast, fresh and simple cooking continues in my kitchen and in my compulsion to mix, stir, fry and try I stumble upon some flavours that simply blow me off. Yeah, I am not even ruing to be modish, rather quite intentionally flamboyant for a change. If you too share a palate for simple, aromatic, tangy yet hot Oriental flavours, you’d not help but affirm to my brag after you try this Crispy fish in oriental broth.
Besides being a sheer treat for the eyes that you can clearly see through the pictures, the recipe is a great find for summers. It is absolutely light, slightly lemony, flavored with fresh herbs, just the way a summer recipe needs to be. The excess of veggies and the goodness fish, a light yet fragrant broth makes it quite a healthy dish too. It is such relieving recipe for a summer afternoon that I’ve been living on it for last two days straight.
Ingredients (Serves 1-2):
- 2 firm white fish fillet (I use Sole), about 150 gms each
- ½ cup French beans, chopped
- ½ cup Carrots, diced
- 1 small Red or yellow pepper, chopped
- 3-4 spring onions, greens chopped and the bulb diced
- 3-4 cloves of Garlic, chopped
- A one inch ginger stem, aprox a teaspoonful, chopped
- 1-2 chopped red Chinese Chillies
- A sprig of basil
- some chopped coriander
- 1-2 kaffir lime leaves
- Juice of 1 lemon
- 2 tsp plain flour
- 2 tbsp olive oil
- 1 tbsp butter
- 2 tbsp fish sauce
- 1 tbsp chilli vinegar (non-synthetic)
- ½ tsp red chilli flakes
- Salt and Pepper
- A cup of chicken or vegetable stock or water
- Start by dressing the fillets with vinegar, a little salt and pepper and keep aside.
- Now heat a sauce pan or frying pan and add 1 tbsp of olive oil an d1 tbsp butter, add chopped ginger, garlic and chillies and fry for a few seconds, you need not brown them just let it sizzle away.
- Then add the sliced spring onion bulbs, carrots and beans and stir fry on a low heat until slightly softened, about 3 mins.
- Add the chopped peppers, dress with salt and pepper and fry for a minute on high heat until all liquid (if any) dries up.
- The add a cup of stock or water, squeeze lemon juice, tuck in one half of the squeezed lemon shell too and discard it later for a lemony flavor. Also add the lime leaf, some basil leaves and simmer for a minute.
- Finally add the fish sauce and increase the flame, allow the broth to bubble away and reach a decent consistency, say it should be reduced to just half. Turn off the heat, discard the lemon and lime leaf, sprinkle chopped coriander, chilli flakes, adjust salt and set it aside.
- In a separate frying pan heat the remaining olive oil. Drip the excess liquid off fillets dust it with the flour and then pan roast until crisp and golden on both the sides. It should take about 2-3 minutes on each side.
- To serve, place the fillets in a deep dish and pour a good amount of the broth with veggies, garnish with some more basil sprigs and serve warm. Maybe keep some bread to dip in if you like but its quite wholesome on its own I feel.
Dos and Don’ts:
- Do not overcook the fish, thats the first rule.
- The broth can be made in advance and kept in the fridge, just re-heat and serve with freshly seared fish.