Ingredients

• 450ml/¾ pint vegetable stock
• 100ml/3½fl oz coconut water
• 1 slice ginger
• 3 Jerusalem artichokes
• peeled and cut into 1.5cm/0.5in pieces
• 1 large handful sea beet leaves
• 10 stems sea kale
• 10 wild garlic leaves
• 35ml/1fl oz white soy
• 2 small cloves garlic
• 5 dried chillies
• sea salt
• 5g flat leaf parsley
• chopped
• ½ lime
• zest only
• olive oil
• to bind
• 2 pinches bonito flakes
• ½ lime
• kept whole
• 1 clove garlic
• 5 wild garlic leaves
• 2 slices ginger
• 2 brill fillets (100-110g each)
• sea salt and freshly ground black pepper
• 4 sprigs fresh coriander
• chopped
• 2 fresh red chillies
• sliced

Directions

• For the broth
• place the vegetable stock
• coconut water and slice of ginger in a pan and bring to the boil. Reduce the heat
• add the Jerusalem artichokes and simmer until tender
• around 10 minutes.
• Meanwhile
• crush the garlic
• dried chilli and salt in a pestle and mortar to a paste.
• For the fish
• mix the parsley with the lime zest and a small amount of olive oil to combine and use to coat one side of the brill fillets. Place the fish on a piece of parchment paper in a steaming basket and set to one side.
• Pour 500ml water into a separate pan that your steaming basket fits on top of and add the bonito flakes
• half a lime
• the garlic clove
• wild garlic and ginger
• then bring to the boil. Place the steaming basket over the pan and steam for 5-7 minutes
• until just cooked through.
• When the Jerusalem artichokes are tender
• add the sea beet leaves
• sea kale
• wild garlic and white soy to the broth and simmer for a further minute. Stir in the chilli paste to taste.
• To serve
• spoon some of the broth into a bowl and place the brill on top and season with salt and pepper. Spoon some of the sea vegetables on top of the fish and around the bowl
• sprinkle with coriander and chilli and eat straight away.