Chilean seabass in tofu broth
I was in London thinking about dinner and rather than going shopping for clothes, shoes or handbags (even if this still happens), I headed to Japan Centre on Shaftsbury Avenue to stock up on Asian ingredients and tofu. I came out with two bags full and I thought I could carry just a little bit more and went to Whole Foods for some Chilean Seabass. I haven’t seen it sold anywhere else and ever since I first bought it I buy some when I have the opportunity. Chilean Seabass is a firm very white fish with a very delicate but distinct and delicious flavour. The fish itself looks a bit like a sea monster but the taste is so delicious.
I had to give up my foodie shopping in the end when I simply couldn’t carry anything more, I already had my overnight bag so I thought it was time to leave London and head back, thinking of what to make for dinner. I had bought a cookbook and after much reading on my way home I decided to make a tofu broth to go with the fish.
preparation time 15 minutes
cooking time 30 minutes
- 1 litre water
- 1 kombu sachet or 1 dl kombu
- 3 tbsp bonito flakes, also called katsubushi
- 1/2 leek
- 1 small fresh beetroot
- 1/2 carrot
- 1 small endive
- 1 red chilli
- 1 piece of fresh ginger
- 1 tbsp soy sauce
- 1 tbsp mirin
- 3 slices of firm tofu
I thought I had bought kombu in sachets but it turned out to be a powder so I used 1 sachet for 1 litre of water.
The kombu powder is in the middle.
Slice the leek fine and shred the ginger, carrot and beetroot fine. Place the water and the kombu powder in a pan and bring to a boil. Once it boils turn the heat down and let it simmer. Add the bonito flakes, the ginger and the leek and let simmer for 10 minutes, then add the remaining ingredients and let simmer for 15 minutes more. Taste if you need to add more salt.
Heat the oven to 160C or 320F.
Whilst the broth is simmering add some salt and pepper to the Chilean seabass. Cut it up in portion sizes, trim if necessary. Make sure the fish is scaled, the skin is delicious when pan fried crispy. Pan fry the fish and place in the oven for 12-14 minutes.
Fry the garlic slices crispy for garnish.
Pour the broth in to deep bowls and place the fish on top. Garnish with the crispy garlic and serve.
After having eaten a lot of rich food it was lovely to eat something so light but still filling. The Chilean seabass never disappoints and the broth was full of flavour and the crispy garlic and the chilli added flavour and texture.