Crispy Cod Belly, Asparagus and Ginger Broth recipe

Morning all! Start the week with a bit of class. Here's a truly scrumptious Mark Hix recipe, using kombucha in the fish goujon batter for a bit of zing. Get to it! There's an explainer video at this link. ​ https://i.redd.it/krzstbjn0jl31.jpg Ingredients ​ Cod belly, 150g or so, skinned and cut into 1cm chunks 2-3 tbsp gluten-free, self-raising flour 150ml Dry Dragon kombucha Salt and freshly ground black pepper Vegetable or corn oil for deep frying 1ltr fish stock 30-40g root ginger, peeled and finely shredded 1 medium red chilli, thinly sliced 1 stick of lemongrass, trimmed and finely chopped 4 lime leaves 3-4 spears of asparagus, trimmed of the woody stalk and very thinly sliced on the angle 2 spring onions, finely shredded on the angle A few leaves of wild garlic when in season A small handful of coriander leaves, torn Method ​ Preheat about 8cm of oil to 160-180C in a large, thick-bottomed saucepan or electric deep-fat fryer. Whisk enough of the kombucha into the flour in a bowl to make a light batter and season. Carefully drop the pieces of cod into the batter then hot oil and cook them for about 2-3 minutes until they are really crisp, moving them around as they are cooking, and then remove from the oil with a slotted spoon and drain carefully on some kitchen paper. Bring the fish stock to the boil, add the ginger, chilli, lime leaves, lemongrass and asparagus and simmer for 3-4 minutes, then remove from the heat and add the spring onions, wild garlic and coriander and season to taste. You can enhance the fish stock with the fish head and bones, if you wish, by bringing them to the boil in cold water then refresh in cold water and simmer in the fish stock for 30 minutes. submitted by /u/Jon_Wilks [link] [comments]