Recipes, re-invented from cooking shows
Vietnamese-Style Fish Soup
Prep. Time:
Baking Time:
Total Time:
1 hr 30 min
30 min
6 hrs
Serves:
4 servings (starter)
Kristen created this dish for MasterChef UK ™ Series 22. Her squid 'noodles', set gently in a water bath then frozen and sliced wafer-thin, were called a stroke of genius for their tender, delicate texture. The chilled tomato, dill and chilli broth had the elegance of a cold consomme, with a bright...
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Ingredients
FOR THE CHILLED TOMATO, DILL & CHILLI BROTH
2 lb / 900 g ripe vine or plum tomatoes, very ripe
1 small bunch / 20 g fresh dill, stalks for the broth (reserve fronds for the oil)
1 red chilli, deseeded (add more to taste)
1 tbsp / 15 ml fish sauce(nuoc mam), plus extra to season
1 tbsp / 15 ml rice vinegar
1 tsp / 4 g caster sugar, to balance
1/2 tsp / 3 g fine sea salt, to taste
FOR THE KOMBU-CURED SEA BASS
1 tbsp / 12 g caster sugar, for the light cure
1 tbsp / 12 g fine sea salt, for the light cure
7 oz / 200 g sea bass fillet, skinned, pin-boned and sashimi-grade
2 sheets / ~10 g dried kombu, wiped with a little rice vinegar to soften
FOR THE SQUID 'NOODLES'
2 large / ~300 g cleaned squid tubes, sashimi-fresh, opened flat into sheets
1 tbsp / 15 ml neutral or light olive oil, to dress
1 pinch fine sea salt
FOR THE PICKLED CUCUMBER
3 tbsp / 45 ml rice vinegar
1 tbsp / 12 g caster sugar
1 pinch fine sea salt
1/2 cucumber, deseeded and finely diced
FOR THE MARINATED (STEWED-DOWN) TOMATOES
1 cup / 150 g cherry or datterini tomatoes, peeled
1 tbsp / 15 ml olive oil
1 clove garlic, lightly crushed (removed later)
A few drops fish sauce
1 pinch each caster sugar and fine sea salt
FOR THE DILL OIL
1 cup loosely packed / 30 g fresh dill fronds, reserved from above plus extra
1/2 cup / 120 ml neutral oil, grapeseed or sunflower
FOR THE CRISPY SHALLOTS
2 banana shallots, very thinly sliced
1 tbsp / 8 g rice flour, optional, for extra crispness
1 cup / 240 ml neutral oil, for shallow frying
TO FINISH (SWEET-SOUR CHILLI ACCENT)
1 tbsp / 15 ml lime juice
2 tsp / 10 ml fish sauce
2 tsp / 8 g caster sugar
1/2 red chilli, finely chopped (to taste)
Micro herbs / dill fronds, to garnish
EQUIPMENT
Sous-vide water bath, or a deep pan with a digital probe instant-read thermometer
Vacuum-seal bags, or zip-lock bags (water-displacement method)
Very sharp knife (and an optional mandoline)
Fine-mesh sieve plus muslin / cheesecloth
Small freezer-safe tray and shallow containers
Squeeze bottle for the dill oil (optional)
Small heavy saucepan for frying the shallots
Method
STEP 1: MAKE THE CHILLED TOMATO, DILL & CHILLI BROTH (DO THIS FIRST)
Roughly chop the tomatoes and blend with the dill stalks, deseeded chilli, fish sauce, rice vinegar, sugar and salt until smooth. Line a sieve with a double layer of muslin set over a bowl and pour in the puree. Refrigerate and let it drip undisturbed for 3-4 hours or overnight; do not press or squeeze, as letting it drip naturally gives a clear liquid that drinks like a cold tomato consomme. Taste the clarified broth and adjust the sweet-sour-salt-chilli balance, then keep ice-cold until serving.
STEP 2: LIGHTLY CURE THE SEA BASS
Mix the cure sugar and salt. Lay the sea bass fillet on a tray and lightly coat both sides, then cure for just 20-30 minutes - this is a light cure, meant only to take the raw edge off and season the fish, not firm it like gravadlax. Rinse briefly, pat completely dry, then wrap snugly between the two sheets of kombu. Refrigerate 2-4 hours so the kombu lends a gentle umami; keep chilled and slice to order.
STEP 3: SET AND SLICE THE SQUID 'NOODLES'
Open the squid tubes into flat sheets and pat dry. Seal each sheet flat in a vacuum bag (or a zip-lock bag using the water-displacement method). Cook in a water bath held at 50-52°C (122-126°F) for 30-40 minutes - gentle heat sets the squid so it stays tender rather than rubbery. Cool, lay the sheets flat on a lined tray and freeze until firm. While still part-frozen, slice into very thin, even noodle strips with a sharp knife, let them thaw gently, then dress with a little oil and a pinch of salt.
STEP 4: PICKLE THE CUCUMBER
Whisk the rice vinegar, sugar and salt until dissolved. Toss the finely diced cucumber through and leave for at least 20 minutes, then drain just before plating.
STEP 5: MAKE THE MARINATED (STEWED-DOWN) TOMATOES
Score and blanch the cherry tomatoes for 10 seconds, refresh in iced water and peel. Warm the olive oil with the crushed garlic, add the peeled tomatoes with a few drops of fish sauce and a pinch each of sugar and salt, and stew gently until soft and jammy but still holding some shape, about 8-10 minutes. Discard the garlic and cool.
STEP 6: MAKE THE DILL OIL
Blanch the dill fronds for 10 seconds, refresh in iced water and squeeze very dry. Blend with the neutral oil for 1-2 minutes until vivid green and slightly warm, then strain through muslin into a bowl set over ice. Transfer to a squeeze bottle and chill to keep the colour bright.
STEP 7: FRY THE CRISPY SHALLOTS
Optionally toss the very thinly sliced shallots in rice flour. Fry in the oil over medium heat, stirring, until evenly golden - pull them just before they look fully done, as they keep colouring. Drain on kitchen paper and season lightly; they will crisp as they cool.
STEP 8: MIX THE SWEET-SOUR CHILLI ACCENT
Stir together the lime juice, fish sauce, sugar and chopped chilli until the sugar dissolves. This nuoc-cham-style dressing is used in drops to finish, lifting the delicate fish.
STEP 9: PLATE AND SERVE ICE-COLD
Slice the cured sea bass thinly. In a shallow, well-chilled bowl, nest a tangle of squid noodles at the centre and lay the sea bass alongside. Dot with the stewed tomatoes, scatter the drained pickled cucumber and crispy shallots, and add droplets of dill oil and a few drops of the sweet-sour chilli dressing. Finish with dill fronds or micro herbs. At the table, pour the ice-cold tomato-dill-chilli broth around the components and serve immediately while everything is cold and fresh.
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Instructions
FOR THE CHILLED TOMATO, DILL & CHILLI BROTH
2 lb / 900 g ripe vine or plum tomatoes, very ripe
1 small bunch / 20 g fresh dill, stalks for the broth (reserve fronds for the oil)
1 red chilli, deseeded (add more to taste)
1 tbsp / 15 ml fish sauce (nuoc mam), plus extra to season
1 tbsp / 15 ml rice vinegar
1 tsp / 4 g caster sugar, to balance
1/2 tsp / 3 g fine sea salt, to taste
FOR THE KOMBU-CURED SEA BASS
1 tbsp / 12 g caster sugar, for the light cure
1 tbsp / 12 g fine sea salt, for the light cure
7 oz / 200 g sea bass fillet, skinned, pin-boned and sashimi-grade
2 sheets / ~10 g dried kombu, wiped with a little rice vinegar to soften
FOR THE SQUID 'NOODLES'
2 large / ~300 g cleaned squid tubes, sashimi-fresh, opened flat into sheets
1 tbsp / 15 ml neutral or light olive oil, to dress
1 pinch fine sea salt
FOR THE PICKLED CUCUMBER
3 tbsp / 45 ml rice vinegar
1 tbsp / 12 g caster sugar
1 pinch fine sea salt
1/2 cucumber, deseeded and finely diced
FOR THE MARINATED (STEWED-DOWN) TOMATOES
1 cup / 150 g cherry or datterini tomatoes, peeled
1 tbsp / 15 ml olive oil
1 clove garlic, lightly crushed (removed later)
A few drops fish sauce
1 pinch each caster sugar and fine sea salt
FOR THE DILL OIL
1 cup loosely packed / 30 g fresh dill fronds, reserved from above plus extra
1/2 cup / 120 ml neutral oil, grapeseed or sunflower
FOR THE CRISPY SHALLOTS
2 banana shallots, very thinly sliced
1 tbsp / 8 g rice flour, optional, for extra crispness
1 cup / 240 ml neutral oil, for shallow frying
TO FINISH (SWEET-SOUR CHILLI ACCENT)
1 tbsp / 15 ml lime juice
2 tsp / 10 ml fish sauce
2 tsp / 8 g caster sugar
1/2 red chilli, finely chopped (to taste)
Micro herbs / dill fronds, to garnish
EQUIPMENT
Sous-vide water bath, or a deep pan with a digital probe instant-read thermometer
Vacuum-seal bags, or zip-lock bags (water-displacement method)
Very sharp knife (and an optional mandoline)
Fine-mesh sieve plus muslin / cheesecloth
Blender
Small freezer-safe tray and shallow containers
Squeeze bottle for the dill oil (optional)
Small heavy saucepan for frying the shallots
Heading 5
Ingredients
STEP 1: MAKE THE CHILLED TOMATO, DILL & CHILLI BROTH (DO THIS FIRST)
Roughly chop the tomatoes and blend with the dill stalks, deseeded chilli, fish sauce, rice vinegar, sugar and salt until smooth. Line a sieve with a double layer of muslin set over a bowl and pour in the puree. Refrigerate and let it drip undisturbed for 3-4 hours or overnight; do not press or squeeze, as letting it drip naturally gives a clear liquid that drinks like a cold tomato consomme. Taste the clarified broth and adjust the sweet-sour-salt-chilli balance, then keep ice-cold until serving.
STEP 2: LIGHTLY CURE THE SEA BASS
Mix the cure sugar and salt. Lay the sea bass fillet on a tray and lightly coat both sides, then cure for just 20-30 minutes - this is a light cure, meant only to take the raw edge off and season the fish, not firm it like gravadlax. Rinse briefly, pat completely dry, then wrap snugly between the two sheets of kombu. Refrigerate 2-4 hours so the kombu lends a gentle umami; keep chilled and slice to order.
STEP 3: SET AND SLICE THE SQUID 'NOODLES'
Open the squid tubes into flat sheets and pat dry. Seal each sheet flat in a vacuum bag (or a zip-lock bag using the water-displacement method). Cook in a water bath held at 50-52°C (122-126°F) for 30-40 minutes - gentle heat sets the squid so it stays tender rather than rubbery. Cool, lay the sheets flat on a lined tray and freeze until firm. While still part-frozen, slice into very thin, even noodle strips with a sharp knife, let them thaw gently, then dress with a little oil and a pinch of salt.
STEP 4: PICKLE THE CUCUMBER
Whisk the rice vinegar, sugar and salt until dissolved. Toss the finely diced cucumber through and leave for at least 20 minutes, then drain just before plating.
STEP 5: MAKE THE MARINATED (STEWED-DOWN) TOMATOES
Score and blanch the cherry tomatoes for 10 seconds, refresh in iced water and peel. Warm the olive oil with the crushed garlic, add the peeled tomatoes with a few drops of fish sauce and a pinch each of sugar and salt, and stew gently until soft and jammy but still holding some shape, about 8-10 minutes. Discard the garlic and cool.
STEP 6: MAKE THE DILL OIL
Blanch the dill fronds for 10 seconds, refresh in iced water and squeeze very dry. Blend with the neutral oil for 1-2 minutes until vivid green and slightly warm, then strain through muslin into a bowl set over ice. Transfer to a squeeze bottle and chill to keep the colour bright.
STEP 7: FRY THE CRISPY SHALLOTS
Optionally toss the very thinly sliced shallots in rice flour. Fry in the oil over medium heat, stirring, until evenly golden - pull them just before they look fully done, as they keep colouring. Drain on kitchen paper and season lightly; they will crisp as they cool.
STEP 8: MIX THE SWEET-SOUR CHILLI ACCENT
Stir together the lime juice, fish sauce, sugar and chopped chilli until the sugar dissolves. This nuoc-cham-style dressing is used in drops to finish, lifting the delicate fish.
STEP 9: PLATE AND SERVE ICE-COLD
Slice the cured sea bass thinly. In a shallow, well-chilled bowl, nest a tangle of squid noodles at the centre and lay the sea bass alongside. Dot with the stewed tomatoes, scatter the drained pickled cucumber and crispy shallots, and add droplets of dill oil and a few drops of the sweet-sour chilli dressing. Finish with dill fronds or micro herbs. At the table, pour the ice-cold tomato-dill-chilli broth around the components and serve immediately while everything is cold and fresh.
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