Notes

Preheat the oven to 180°C/gas mark 4. Place the herbs, star anise and half a lemon inside the belly of fish and set aside
1/2 lemon
1 basil leaf
1 sprig of fresh thyme
1 sprig of flat-leaf parsley
1 sprig of fresh coriander
1 star anise
1 bream, weighing 600g, whole and gutted

place into the oven to bake for 15 minutes. Remove from the oven and allow to rest for 5 minutes

1
To make the broth, fill a medium sized saucepan with the water and set aside on the stove
1000ml of water
2
Remove the first layer off the lemon grass and slice finely on a diagonal. Peel the ginger and galangal and cut both in half lengthways. Proceed to slice finely on a diagonal, put aside with the lemon grass
4 lemongrass stalks
50g of ginger
100g of galangal
3
Crush the lime leaves in the palm of your hands and combine with all of the other aromatics in the saucepan
8 kaffir lime leaves
4
Bring to the boil and turn off, leaving to infuse for 1 hour. Strain and lightly season with salt. Set aside for reheating
salt to taste