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Poached sea bream with ginger & broccoli
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Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 Minutes
200g pack Tenderstem broccoli spears, trimmed
500ml fresh chicken stock
75ml Cooks’ Ingredients Shaoxing Rice Wine (optional)
1½ tbsp reduced salt light soy sauce
15g fresh root ginger,peeled and julienned
2 star anise
2 tbsp maple syrup
2 Waitrose & Partners Boneless Sea Bream Fillets
275g pack fresh egg noodles or 2 nests (about 125g) dried egg noodles
2 salad onions, finely sliced
1 red chilli, finely sliced
1 Bring a large saucepan of water to the boil and cook the broccoli for 3-4 minutes, then drain and set aside.
2 Return the saucepan to the heat, add the stock, shaoxing rice wine (if using), soy sauce, ginger, star anise and maple syrup. Bring to the boil, then simmer gently for 5 minutes. Gently lower the fish into the broth and turn the heat down to low; simmer for 3 minutes or until the fish is fully cooked and opaque. Take off the heat and set aside for 5 minutes.
3 Cook the noodles according to pack instructions and divide between 2 warm shallow bowls. Add the broccoli, spoon over the fish and broth and top with the salad onions and chilli to serve.
cook's tip: If you prefer, you could use sea bass in this simple recipe, or make it vegetarian by using mushrooms and vegetable stock.
Typical values per serving: