Fragrant Asian spices, especially those from Thai cuisine, now so popular, open the door for a range of a fresh, spicy white wines. Kaffir lime is heady with limey overtones, while lemon grass is more delicate and fresh; in-season ginger can be hot and spicy. This recipe is not overpowering, as the scented broth must still allow for the flavour of the fish to shine through.

Ingredients

• 2 stalks lemon grass
• 5cm piece fresh ginger, peeled and finely shredded
• 1/2 long green chillies, deseeded and sliced
• 8 small or 4 large shallots, peeled and sliced
• 2 double-jointed fresh or dried kaffir lime leaves
• 2 cups (500ml) good quality fish stock
• ¼ cup mirin
• 4 150 gram fish fillets for pan frying
• 8 shiitake mushrooms sliced
• 4 Shanghai bok choy, blanched
• 100 grams snow peas, trimmed and blanched

Method

1. Trim the lemon grass about half way down and discard the top. Cut the stalks in half lengthwise. Heat a dash of oil in lidded frying or saucepan and cook the lemon grass, ginger, chillies and shallots for about 1 minute until fragrant.
2. Add the kaffir lime leaves, fish stock and mirin and simmer for about 2-3 minutes until fragrant. Taste and season with a dash of Asian fish sauce if wished. Add the shiitake mushrooms and allow them to just soften in the hot broth.
3. Season the fish fillets with sesame oil, salt and pepper. Preheat a heavy based frying pan and when hot, place the fish pieces in and cook for 2-3 minutes before turning over to complete the cooking. The variety and thickness of the fish will determine the length of cooking time. Fish is cooked when it just flakes easily.
4. Divide the freshly blanched hot vegetables among 4 deep serving plates or shallow bowls and then cover each with an equal amount of broth. including the flavourings. Sit the fish on top and garnish with poached shiitake mushrooms, chives and kaffir lime leaf.

Cooks Tips

The fish used here was baby Hapuka fillets, cut into 100-150 gram portions. Always place fish into a pan and cook the side you would like to serve to your guests (or yourself) serving side down first. This way the fish will always look at its best. The best fish stock is homemade. It only takes 20 minutes, costs very little to make and can be flavoured to suit the dish it will finally be used in. Next to that use Knorr fish cubes. For a creamy touch, add a 200 gram can of light coconut cream to the hot broth with the shiitake mushrooms and warm through.