1 small-medium fish (I used herring, gutted, scaled and filleted, with the skin left on)
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


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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