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Monkfish Dashi
Jon Hatchman
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Ingredients
720
g
Monkfish tail fillet
(thin grey membrane rubbed off and cut into 4 equal pieces)
4
Baby carrots
peeled and halved
4
Baby leeks
trimmed
4
Baby radishes
trimmed and quartered
8
Sugar snap peas
1
Pak choi
quartered
1
tsp
Furikake
(a dry Japanese seasoning)
For the Dashi
6
Black peppercorns
4
Fresh red chillies
deseeded and sliced
2
Lemongrass stalks
bruised
Saffron threads
a pinch
1
Carrot
peeled and thinly sliced
1
stalk
Celery
finely chopped
1
head
Fennel
trimmed and thinly sliced
1
cm
Galangal
peeled and chopped
1
clove
Garlic
sliced
1
Leek (white part only)
trimmed and thinly sliced
1
Onion
thinly sliced
500
ml
Water
200
ml
Dry white wine
3
tbsp
Oyster sauce
Coriander
a bunch
Tarragon
a bunch