Recipes

Flathead coconut broth (Serves 4)

Ingredients: Fish stock 4 whole flathead 1 onion, chopped 1 bay leaf 2 stalks celery, chopped 1 carrot, chopped 1/2 bunch parsley, chopped   Shallot mixture 15 shallots, peeled 8 cloves garlic, peeled 2 knobs of turmeric root 8 Birds Eye chillies 1 bunch coriander   Coconut broth 750 mL coconut cream 20 g tamarind pulp 125 mL peanut oil 1 tablespoon black peppercorns 2 knobs galangal, finely minced 4 stalks lemon grass, finely minced 12 lime leaves 50 mL fish sauce   To serve 500 g bean shoots 1 x 125 g packet baby corn 1 bunch Vietnamese mint, chopped 1 bunch coriander, chopped 4 spring onions, sliced

Method

Stock

Remove heads, fins and tails from the flathead. Place in a large stock pan, cover with 3 litres of cold water and add the onion, bay leaf, celery, carrot and parsley. Bring to the boil and simmer for 45 minutes. Remove from heat and strain. Remove flesh from flathead and cut into 5 cm lengths.

Coconut broth

Process the shallots, garlic, turmeric, chillies and coriander. Heat the peanut oil in a saucepan, add the peppercorns and fry for 1 minute. Add the blended shallot mixture and fry for a further 4 minutes. Add remaining broth ingredients and simmer for 5 minutes. Check seasoning, remove from heat and strain.

Just before serving, stir through the coconut cream and the desired amount of fish stock.  Place in a saucepan and bring to a simmer, add flathead and poach for 4 minutes.

To serve, divide the bean shoots and baby corn into 4 warm bowls, pour over coconut broth, place flathead on top and sprinkle with mint, coriander and spring onions.

Note: The stock for this recipe will be more than enough for 4 and can be stored for up to a week in the refrigerator, or frozen for future dishes.