Striped Bass with Lime Broth

Ingredients for Striped Bass with Lime Broth

• 2 Esslöffel Koriandersamen

• 1 tablespoon cracked cardamom pods

• 1 teaspoon Thai green curry paste

• 4 sprigs coriander, stems and leaves separated

• 2 kaffir lime leaves or 1/2 teaspoons finely grated lime zest

• 1 Esslöffel Fischsauce

• 80ml (or more) fresh lime juice

• koscheres Salz

• 1 grapefruit

• 1 Limette

• 2 Esslöffel Pflanzenöl

• 110g striped bass fillets or snapper, John Dory, or black bass fillets, halved if long and narrow

• Frisch gemahlener schwarzer Pfeffer

• Fresh mint and basil leaves, extra-virgin olive oil, and flaky sea salt (such as Maldon

• zum Servieren)

• Ingredient info: Thai green curry paste is available at Asian markets and in the Asian foods section of many supermarkets.

How to make Striped Bass with Lime Broth

Toast coriander, cardamom, and curry paste in a medium saucepan over medium heat, stirring, until spices are fragrant and curry paste begins to caramelize, about 2 minutes. Add coriander stems, kaffir lime leaves, fish sauce, and 240ml water. Bring to a boil, reduce heat, and simmer gently until flavours meld, 8-10 minutes.

Strain broth through a fine-mesh sieve into a large heatproof measuring cup; discard solids. Let cool, then stir in lime juice; season with kosher salt and more lime juice, if desired.

Meanwhile, using a sharp knife, cut all peel and white pith from grapefruit; discard. Working over a small bowl, cut between membranes to release segments into bowl; discard membranes. Repeat with lime.

Heat vegetable oil in a large cast-iron or other heavy skillet over medium-high heat. Season fish with salt and pepper. Cook fillets, skin side down, 1 minute, then firmly press down with a fish spatula to ensure even browning and crispiness. Continue cooking until skin is golden brown and fish is mostly cooked through, about 4 minutes; carefully turn fish and sauté until just cooked through, about 1 minute longer.

Divide lime broth and fish among shallow bowls. Scatter citrus segments, coriander leaves, and mint and basil over; drizzle with olive oil and season with sea salt.

DO AHEAD: Broth can be made 1 day ahead (do not add lime juice). Cover and chill. Bring to room temperature and add lime juice just before serving.

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