Sea Bream with Chinese Broth

INGREDIENTS:
● 500g whole Sea Bream, gutted, scaled
● 3 spring onions (white part only), thinly sliced, half green tops reserved
● 30g ginger, finely julienned
● 100g coriander leaves, stems and roots reserved for ginger vinegar (1 bunch)

CHINESE BROTH:
● 2 tbsp Shaoxing wine
● 1½ tbsp gluten-free soy sauce
● 10g dried shiitake mushrooms
● 5g ginger, finely chopped
● 1½ spring onion tops, cut into 4cm lengths
● 1 star anise
● 1 clove

GINGER VINEGAR:
● 1 tsp grapeseed oil
● 1 tbsp reserved coriander roots and stems, finely chopped
● 3 tsp finely chopped ginger
● 2 tbsp rice wine vinegar
● 1 tsp crushed rock sugar

METHOD:
1. Chinese broth: combine ingredients with 150ml water in a saucepan, bring to a simmer, then remove from heat and cool. Refrigerate for at least 4 hours or overnight, then strain.

2. Ginger vinegar: heat oil in a small saucepan over medium heat, then add coriander roots and stems, and ginger. Stir until soft without colouring (1-2 minutes), then add vinegar and sugar, and reduce until no liquid remains (3-4 minutes).

3. Set a steamer over a wok filled to a third with water. Line a plate that fits in steamer with baking paper. Pat Bream dry with paper towels and using a sharp knife, make 4 slashes on each side, before placing on plate. Scatter with spring onion and ginger, and lightly season with salt. Cover and steam until just cooked through (10-12 minutes).

4. Meanwhile, bring broth to a boil, add ginger vinegar and remove from heat.

5. Transfer the Bream to a serving plate with the ginger and spring onion using a spatula. Spoon broth over, scatter with coriander and serve.