Step 1Fillet seabass, pin bone, trim and cut into 4 equal size pieces.
Step 2Score the top of the seabass, set aside in the fridge.
Step 3On a dough hook mixer, place water and flour to begin needing.
Step 4Thermo citra leaves, lime juice the pass through muslin cloth.
Step 5Thermo chillies and pass through muslin cloth.
Step 6Add the lime and chili to the water and flour.
Step 7Sweat off onion and add in the rest of the vegetables.
Step 8Take out leave to cool then add egg white to make a raft.
Step 9Add water, soya, galangal.
Step 10Leave for 45 minutes to simmer.
Step 11Once the raft has come to the top break it and slowly ladle out the clear liquid.
Step 12Take the dough, roll and cut in to noddle shape place in pan of boiling water.
Step 13Plate as per photo.
- 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
Not sure what to cook?
Sign up to the mailing list for more hassle free recipes
Find A Country Range Stockist
The Country Range brand is stocked exclusively by the 12 Members of the Country Range Group. These are all family owned, independent foodservice wholesalers located throughout the UK and Ireland.Find a Stockist