Flounder and Asparagus Rolls in Chilli, Lemongrass and ginger Broth

Name: Flounder and Asparagus Rolls in Chilli, Lemongrass and ginger Broth
Yield: Serves 4
Ingredients: 1 litre(2 pints) cold water; 2 medium flounder or sole, filleted but with skin on (keep bones for the stock but rinse them well); 2 lemongrass stems (chop off the bottom 2 cm (¾ in) and remove outer 2-3 layers); 1 small onion, peeled and sliced; 1 clove garlic, peeled and finely sliced; 1 large thumb fresh ginger, peeled and finely sliced; 2 spring onions, finely sliced at an angle; 1 teaspoon sugar; 1 teaspoon salt; 16 medium asparagus (snap thick ends off); 4 lime leaves or the peel of 1 lime; 4 lime leaves or the peel of 1 lime; Thai fish sauce to serve; 1 handful coriander leaves; 1 red chilli, finely sliced; 2 juicy limes or lemons; 2 juicy limes or lemons

Preparation info

Serves
4

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

In theory this is similar to a Thai soar soap with poached fish. It’s great served with a dish of rice or some cold noodles on the side as a light sapper dish. You can make it in one large dish or individual dishes — I’ve opted for the latter.

Ingredients

2 medium flounder or sole, filleted but with skin on (keep bones for the stock but rinse them well)
1 litre(2 pints) c

Supper
Pescatarian
Gluten-free

Method

Preheat oven to 170°C/340°F/Gas Mark 3-4. Place fish bones in a large pot with water, onion, lemongrass trimmings, asparagus ends and salt. Bring to the boil and simmer very gently with a lid on for 15 minutes. Strain through a fine sieve into a clean saucepan.

You will have fo