Steamed Brill with Wild Garlic, Ginger and Chilli Broth

Brill fillets steamed over aromatic water, served in a spicy ginger broth with seasonal wild garlic and sea vegetables.

Healthy Seafood Spring Wild Garlic Steamed

Estimated Nutrition

Calories

242

kcal / serving

484 kcal total

Carbs

19g

per serving

38 g total

Fat

6.4g

per serving

12.8 g total

Protein

27.1g

per serving

54.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Soy

For the broth

Fruits

0.5

piece

Lime

Zest only

Liquids

450

Vegetable Stock

For the broth

100

Coconut Water

For the broth

NutsSeeds

cloves

Garlic

Small cloves for the paste

piece

Dried Chilli

For the paste

pinch

Sea Salt

For seasoning

Parsley

Flat leaf, chopped

clove

Garlic

For steaming water

pinch

Black Pepper

Freshly ground for seasoning

sprigs

Coriander

Chopped for garnish

OilsFats

tsp

Olive Oil

To bind

Seafood

pinches

Bonito Flakes

For steaming water

piece

Brill

Fillets, 100-110g each

Vegetables

slice

Ginger

For the broth

piece

Jerusalem Artichoke

Peeled and cut into 1.5cm pieces

handful

Sea Beet Leaves

Large handful

stems

Sea Kale

For the broth

leaves

Wild Garlic

For the broth

leaves

Wild Garlic

For steaming water

slices

Ginger

For steaming water

piece

Red Chilli

Fresh, sliced for garnish

Method

Place fish on parchment in the steamer basket and steam over the boiling liquid for 5-7 minutes.

Boil 500ml water with bonito flakes, lime, garlic, wild garlic, and ginger in a steaming pan.

Boil vegetable stock, coconut water, and ginger, then simmer Jerusalem artichokes for 10 minutes until tender.

Add sea beet, sea kale, wild garlic, and white soy to the broth and simmer for 1 minute.

Stir the prepared chilli paste into the broth to taste.

Serve the fish in the broth garnished with coriander, fresh chilli, salt, and pepper.

Coat brill fillets in a mixture of parsley, lime zest, and olive oil.

Crush garlic, dried chilli, and salt into a smooth paste using a pestle and mortar.