Ingredients
| 1 small-medium fish (I used herring, gutted, scaled and filleted, with the skin left on) | |
| FISH TARE | |
| 1 fish head and frame | |
| 10 kaffir lime leaves | |
| 1 carrot, chopped | |
| 2 spring onions | |
| 1⁄3 cup rice wine vinegar | |
| 1⁄3 cup mirin | |
| 1⁄3 soy sauce | |
| 1⁄4 cooking sake | |
| 2 tablespoons brown sugar |
Instructions
| 1. | FISH TARE |
| 2. | Serve with a squeeze of lemon and if you like a bit of heat, some finely sliced chilli. |
| 3. | Cover the fish head and frame with 1 litre of water and bring to the boil. |
| 4. | Add half the kaffir lime leaves and the carrot, then adjust the heat to a gentle simmer for 15 minutes. |
| 5. | Remove the fish, leaves and carrot. |
| 6. | Turn the heat to high and reduce stock by half before adding the remaining ingredients and reducing and infusing the remaining kaffir lime for another 10 minutes. |
Recipes, food styling & photography Will Bowman
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