As a result of catching yet more Bass recently and feeling in need of light refreshing grub i quickly knocked up this littel number. I thank my training now back in the eighties where and when i was learning the ins and outs of vegetarian and vegan cooking in a little restaurant in Bristol namely Wildoats.
It is always useful to have a working larder in order to whisk things up in a hurry. Necessary ingredients here are ginger, garlic, chilli, fresh coriander, fish sauce and lime. o h and shoyu Tamari or soy sauce if you don’t mind the wheat.
Fish stock
Made from things i happen to have in larder
Bones from bass
1 litre water
1/2 carrot
1 shallot
2 bayleaves
stalks corinader
zest of lime
few peppercorns
sprig rosemary
1/2 birds eye chilli
Soup
Brush fillets with the folowing paste and leave for thirty mins-
Hatcho miso
fish sauce
lime juice
tamari
In a saucepan add one shallot a handfull of sea lettuce, marsh samphire, fresh ginger, garlic, spring onion and carrot. any other veg you wish. Bring to a gentle simmer and add Bass fillets. Serve in ONE MINUTE.
I added Cooked brown Basmati rice to balance.