So, we sold the family silver and re-mortgaged the flat, then took ourselves off to Hayman's Fishmongers for a whole, wild sea bass - £14. Gulp! But worth every penny. I couldn't understand why Nigel left out chilli and garlic from this Asian broth whose other ingredients included ginger, lemongrass, soy sauce and nam pla, so I added a little of each. And as I didn't have a steamer large enough to accommodate the substantial fish (even after it was beheaded), it steam-baked in its aromatic broth in a tightly-covered dish in the oven for 20 minutes, until done to perfection. Served with plain rice and steamed fine asparagus (just about the last of the season) it was a wonderful, light, virtually fat-free meal for a sultry June evening. In honour of its great expense, we washed it down with a very good wine - our favourite Hochheimer Spatlese from the Rheingau (via Laithwaite's!). Nom nom nom!
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