Have this healthy broth on the table in just 30 minutes. Full
of delicious Asian flavour and topped with pan-fried barramundi
fillets (often referred to as Asian sea bass), it's a sophisticated
but still comforting dish for an easy week night
- 6 stalks of Asian celery (or normal celery)
- 6 spring onions, white part only, chopped
- 2 bird's eye chillies, chopped
- 700g (11b 9oz) barramundi fillets, skin on, pin-boned
- 2tbsp vegetable oil
- 21 (64fl oz) fish stock
- 125ml (4fl oz) fish sauce
- 1tsp sugar
- 1 large, ripe tomato, sliced into wedges
- 1 large handful bean sprouts
- 2 limes, cut into wedges
- Pick the leaves from the celery stalks, reserving the leaves
for later use, then roughly chop the stalks. Using a mortar and
pestle, pound the celery stalks, spring onion and chillies into a
paste. Set aside.
- Slice the barramundi widthways into 5cm (2in) pieces. Heat a
frying pan over a medium heat, then add the oil and pan-fry the
barramundi fillets, skin-side down, for 3 minutes, or until the
skin is crisp. Remove and set aside in a warm place.
- Put the celery paste, fish stock, fish sauce and sugar in a
large saucepan and bring to the boil. Reduce the heat to low and
then gently add the fish fillets, placing them skin-side
- Simmer for 5 minutes, then add the tomato and celery
- Divide the fish evenly among the serving bowls, placing the
fish in the bowl skin-side up, then pour the soup over the top.
Garnish with the bean sprouts and a wedge of lime.