Grilled Fish, Leftover Roast Chook Bone Broth, Viet flavours, Noodles
Banging, healthy, flavour laden. I have been craving fish and light flavours lately, going into a more plant base and pescatarian style diet, hasn’t been hard at all. This little number was created when in Bangalow whilst dumping with rain last week. Fresh caught mulloway (use hapuka, warehou, or any fish you can afford that is exceptionally fresh), lightly seasoned 30 minutes prior to heating the bbq / grill. Easy roast chicken broth from a leftover Sunday roast chook, simmered away with fridge vegetable scraps and plenty of water. Boom you have the base sorted. This will be ready in 45 min, or an hour if you’re dealing with the little brats after school!
Leftover Roast Chicken Stock
Leftover roast chicken frame
Aromatic vegetables: onion, garlic, leek, celery, carrot, parsnip, fennel, chilli, fennel seed, old white wine, herbs of choice (hard herbs)
2lt water, leftover white wine
Simmer all together for 30-45 min, strain, season.
Assemble:
Cooked vermicelli noodles
Veggies such as broccoli, peas, carrot slices, greens or even better a bag of mixed frozen vegetables
Stock from above, simmer, mix veggies in and cook several minutes
Fish: 100-150g p/person, lightly seasoned and oiled, grilled til opaque/just cooked through
Seasonings: fish sauce to taste (1-2 tbsp), coconut / palm / sugar to taste, fresh lemon or lime juice, dash of soy sauce
Fresh aromatic herbs, coriander / dill / basil / Vietnamese mint / mint
Garnish: crispy shallots, spring onion slices etc.. cherry tomatoes
Serve noodles into bowls, top with broth and vegetables, fish and garnish with your herbs
Easy!