Ingredients
19 Total- 1 whole sea bass
- 120 ml water
- 250 g 0% flour
- 1 tsp salt
- 5 citra lime leaves
- 2 limes
- 5 rec chillies
- 2 carrots
- 1 leek
- 100 g mushrooms
- 100 g wild mushrooms
- 2 lemongrass sticks
- 20 g ginger
- 2 garlic cloves
- 10 g galangal
- 10 g fresh turmeric
- 50 ml kikkoman ponzo citra soy sauce
- 1 onion
- 3 egg whites
Method
-
1
Step 1
Fillet seabass, pin bone, trim and cut into 4 equal size pieces.
-
2
Step 2
Score the top of the seabass, set aside in the fridge.
-
3
Step 3
On a dough hook mixer, place water and flour to begin needing.
-
4
Step 4
Thermo citra leaves, lime juice the pass through muslin cloth.
-
5
Step 5
Thermo chillies and pass through muslin cloth.
-
6
Step 6
Add the lime and chili to the water and flour.
-
7
Step 7
Sweat off onion and add in the rest of the vegetables.
-
8
Step 8
Take out leave to cool then add egg white to make a raft.
-
9
Step 9
Add water, soya, galangal.
-
10
Step 10
Leave for 45 minutes to simmer.
-
11
Step 11
Once the raft has come to the top break it and slowly ladle out the clear liquid.
-
12
Step 12
Take the dough, roll and cut in to noddle shape place in pan of boiling water.
-
13
Step 13
Plate as per photo.
Ingredients
19 Total- 1 whole sea bass
- 120 ml water
- 250 g 0% flour
- 1 tsp salt
- 5 citra lime leaves
- 2 limes
- 5 rec chillies
- 2 carrots
- 1 leek
- 100 g mushrooms
- 100 g wild mushrooms
- 2 lemongrass sticks
- 20 g ginger
- 2 garlic cloves
- 10 g galangal
- 10 g fresh turmeric
- 50 ml kikkoman ponzo citra soy sauce
- 1 onion
- 3 egg whites
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