Halibut with Hot and Sour Asian Broth

I love this Asian broth and you can add any vegetables you like to suit your own taste. This soup is great for those counting calories and those that love a bit of a chilli kick.


You will need.

Halibut Fillets (skin on)

Pac Choi

Sprouting Cauliflower

Spring Onions

Fresh Thai Chillies

Thai Basil


For the broth:

700ml Dashi

3 Thai Chillies (split lengthways)

1 Inch Ginger (cut in to matchsticks)

1 Stalks of Lemongrass

1/2 tsp Coriander Stalks

Zest and Juice of 1 Lime

1/2 Clove Garlic


  1. First of all you need to get the Dashi in the pan and on to a gentle simmer. Then add all the broth ingredients and allow to gently simmer for about 30 minutes to an hour. Fish out the aromatics and set aside.
  2. Take the fish and season on both sides with a little salt. Cook in a lightly oiled pan skin side down. You will notice that the flesh of the fish slowly turns white as it cooks. Allow the fish to cook 3/4 of the way through on the skin side then turn to the flesh side and allow to cook for the last couple of minutes until the fish is cooked all the way though.
  3. Set the fish aside and prepare the vegetables for the broth. Slice up the pac choi thinly and lengthways then take the florets of sprouting cauliflower and 3 spring onions and very quickly stir fry in a little oil for 1 minute to take off the raw edge off the vegetables.
  4. Drain the vegetables on some kitchen roll then place a pile of the vegetables in the middle of the bowls then pour over the hot broth. Top with the fish and then dress with a few fresh chillies and thai basil leaves.




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