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May 082011

For this recipe it is important to choose white fish that holds together well when cooked, e.g. grey mullet, salmon, Pollack, halibut.

Serves 4 – 8 depending on whether you have it as a main dish or a starter.


  • 8 white fish fillets,
  • Half a pint [300ml] of chicken stock
  • 1 tablespoon light soy sauce
  • 1 tablespoon fish sauce [nam pla]

Place all ingredients into a saucepan and bring to a GENTLE simmer [don’t let it boil or the fish will break up]; simmer 6 – 8 minutes until fish is opaque and remove from heat. Serve with fresh lime wedges.