Try this healthy, low-fat, Thai-style broth with delicate fillets of sea bass from The Hairy Bikers.
1 litre/1¾ pints fish stock or light chicken stock
5 lime leaves, chopped
50g/2oz root ginger, cut into thin strips
1 lemongrass stalk, finely chopped
½ green chilli, sliced
2 shallots, sliced
4 shiitake mushrooms, sliced
4 spring onions, sliced
2 sea bass fillets, cut in half
110g/4oz cooked jasmine rice
Thai fish sauce (nam pla), to taste
4 stalks fresh coriander
Pour the stock into a shallow pan and bring to a simmer. Add the lime leaves, ginger, lemongrass, chilli and shallots and simmer for five minutes. Add the shiitake mushrooms and spring onions and simmer for a further two minutes
Add the sea bass to the stock, bring back to a simmer then stir in the rice and continue to cook until steaming hot. Season, to taste, with fish sauce.
To serve, ladle into soup bowls and garnish with the coriander.
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