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Golden Fish in Turmeric Broth
Fish doesn't need to be fried to get a golden hue. This fragrant broth creates the most fantastic bath for your fish to lap up some golden beams of flavour.
1 comment
Ingredients
- 250g white fish, such as cod, hake, pollock and coley
- 1 vegetable stock cube
- 2 thumbs of turmeric, thinly sliced
- 5 thin slices of fresh ginger
- 3 cardamom pods, bruised
- 1 star anise
- 10 black peppercorns
Prep: 10 mins | Cook: 20 mins
Method
1. Fill and boil your kettle. Rinse the fish and set aside.
2. Crumble the stock cube into a deep frying pan or wok and stir in 500ml hot water from the kettle to dissolve it. Add the turmeric, ginger, cardamom, star anise and black peppercorns. Simmer for 10 mins.
3. Strain the stock through a sieve into a jug or bowl, discarding the spices. Pour the stock back into the pan. Add 1 tsp coconut oil and lower the fish into the pan.
4. Simmer 10 mins or till the fish is cooked through – the fish will flake easily when it’s done. Test by gently inserting the tip of a knife in the fattest part of the fish.
5. Serve the fish on a bed of rice or noodles with seasonal greens and a ladle of the broth.
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(52p per 100g)
Founded by Wildlife Conservation Society to protect endangered species -
(52p per 100g)
Founded by Wildlife Conservation Society to protect endangered species
-
(52p per 100g)
Founded by Wildlife Conservation Society to protect endangered species
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(£1.16 per 100g)
Available from 4th August
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Fussyoldbat
This is a WONDERFUL recipe; quite delicate but utterly delicious. We pop on a bed of noodles and wilted spinach or baby spinach,. We don't bother with the coconut oil or straining the spices- they look nice and the braised turmeric and ginger are both great to munch if wished.??