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Recipe for :

Poached Seabass in Thai Broth

This recipe comes from <click here> which is described in the banner heading to the site as "the ultimate source to fine Asian cuisine". This is no idle boast as you will find a wealth of information about Asian cooking as well as recipes from China, Thailand, India, Japan, Vietnam, Indonesia and Malaysia.


140 g Seabass Fillet
100 Chicken Stock
20 g Fish Sauce
30 g Lime Juice
5 g Kaffirlime Leaves
10 g Lemongrass
5 g Chilli Paste in Oil
80 g Vegetables


  • Cut Vegetables in sticks app. 12cm long.
  • Place Seabass Fillet on board (Skin side up) and stuff with Vegetables
  • In a pot bring Vegetable bouillon to a boil, add Kaffirlime leaves, Lemongrass, Chilli Paste in Oil, season with Fish Sauce and Lime juice.
  • Place Fish inside and slowly cook until done.
  • Arrange on plate and serve.

Serves 1