Tuesday, 11 July 2017

Sea Bream With Shimeji Mushroom Broth

Whether you're lucky enough to catch your own or snagged a lovely fresh fish from the store. This recipe is a slight change from my usual meals, but I was craving something different.

Using the bones to create a wonderfully light and flavourful simple fish stock, you really do make the most out of everything with no waste. This isn't a conventional fish stock, using just the bare minimum ingredients to get as much flavour from the remaining bones as possible. Any leftover fish stock can also be frozen for future use.

Combining this lovely fish with a light mushroom and fish broth is superb. The warmth of chilli in the background and the light sweetness and spiciness from the stem ginger helps to lift the broth. The addition of the kelp or your favourite seaweed helps tie everything together with a taste of the sea. Lastly, the vegetables, with their crunch, give this light lunch or dinner everything you could ask for. The crispy fish skin completes it.

Taking very little time, this is a handy go-to dish. If your catering for friends, serving a smaller portion as a starter is a great way to get the evening started with lots of flavour.


Ingredients:                                                                                                                (Serves 2)

1 whole sea bream or 2 fillets of sea bream or a similar fish
1/2 red chilli, finely sliced
1 piece stem ginger, finely chopped
1/4 carrot, cut into small thin shapes/ paysanne
1 spring onion, finely sliced
50g fresh kelp, tied into bows or in strands
4 pieces baby corn, halved then quartered
1/2 punnet shimeji mushrooms, removed from the root
50g beansprouts


  • Start by filleting the sea bream if bought whole. Chop the remaining bones and add to a pot of water with the head and mushroom trim. 
  • Bring to the boil and simmer for 20-30 minutes. Once cooked strain through a fine sieve and leave to one side.
  • Score the skin before sealing the sea bream, skin side down, in a hot frying pan with a tablespoon of oil. You're looking to get a lovely crispy skin. When 3/4 cooked remove from the pan and leave to one side. 
  • For the broth, using 300ml of the simple fish stock from earlier, add the chilli, the stem ginger. 
  • Bring to the boil and turn to a simmer, add the carrots, spring onions, kelp and the baby corn. Simmer for 1 minute before adding the mushrooms and the beansprouts. Continue to cook for another minute.
  • Add the fish leaving the skin facing up to finish cooking in the broth. 
  • Once cooked remove from the heat and serve. Your not looking to overcook the vegetable, you're after a fresh crunch. 



  1. Perfect for today's rain and cool weather! I love shimeiji mushrooms, they make a lovely change from the standard one. Wonderful recipe, Neil!

    1. Most definitely Azlin! Thank you very much.


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