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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).