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Fish pho
Serves 4 Starters and mains
Ingredients
- 300g albacore tuna
- 2tbsp olive oil
- 2 large carrots, peeled and julienned
- 2 large courgettes, julienned
- 12 mangetout, trimmed and thinly sliced
- 115g ready to eat beansprouts
- 2 spring onions, thinly sliced
- ½ bunch coriander, leaves picked
- handful Thai basil leaves
For the broth
- 2tbsp coriander seeds
- 3 star anise
- 2 cinnamon sticks
- 2 litres chicken, fish or vegetable stock
- 1 thumb-sized piece ginger, sliced
- 1 stalk lemongrass, bruised and split
- 2tbsp palm sugar
- 2tbsp fish sauce
To serve
- 2 limes, halved
- chilli sauce (optional)
Method
To make the broth, put the coriander seeds, star anise and cinnamon sticks in a small frying pan over a medium-high heat and toss continuously for 3 minutes until toasted. Transfer to a pan and add the stock, ginger, lemongrass, palm sugar and fish sauce. Reduce the heat to medium and simmer for 20 minutes, then strain into another pan and cover with a lid. Let it sit over a low heat to keep hot.
Meanwhile, put a frying pan over a high heat. Season the fish and drizzle the oil over. Sear for 30 seconds on each side to caramelise, then transfer to a plate.
Divide the carrot and courgette ribbons among 4 bowls and add the mangetout and beansprouts.
Thinly slice the fish and lay it over the vegetables, then scatter the spring onions over the top. Pour hot broth into each bowl and finish with the coriander and Thai basil leaves. Serve with the limes to squeeze over and the chilli sauce, if using, on the side.
This recipe featured in the October 2022 issue of Food and Travel. To subscribe, click here.
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