14th Mar 2012 - 07:22
Ingredients
pinch caster sugar 1 bream - approx 350gm (11oz) - cleaned handful of coriander leaves 2 tbsp light soy sauce pinch of salt 1 cup chicken stock 4 tbsp pickled plum juice 1 cup shredded Asian celery 1 cup shredded ginger 2 coriander roots, scraped and bruised 1 lime 6 pickled plums
Preparation method
Score the fish on both sides and rub with lime. Place in a shallow bowl and push coriander roots into its cavity. Cover with ginger, celery and pickled plums.Mix plum juice with stock, salt, soy and sugar and pour over fish. Cover and steam for 10-15 minutes. Sprinkle with coriander leaves and serve. Supplied by: David Thompson, Nahm, London
Recipe courtesy of