Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large pot, combine 4 cups of chicken broth, 2 smashed lemongrass stalks, 0.5 teaspoon of saffron threads, 2 bay leaves, and 4 sliced garlic cloves, bringing the mixture to a gentle simmer for 10 minutes to infuse the flavors.

2. 2

   Season 600 grams of white fish fillets with 1 teaspoon of salt and 0.5 teaspoon of black pepper on both sides.

3. 3

   Gently place the seasoned fish fillets into the simmering saffron-lemongrass broth, ensuring they are fully submerged, and poach for 8-10 minutes until the fish is opaque and flakes easily with a fork.

4. 4

   While the fish poaches, prepare the herbed tahini drizzle by whisking together 0.5 cup of tahini, the juice of 1 whole lemon, 0.25 cup of fresh chopped parsley, 0.25 cup of fresh chopped cilantro, and 2 tablespoons of olive oil until smooth, adding a little water if needed for desired consistency.

5. 5

   Carefully remove the poached fish fillets from the broth using a slotted spoon and arrange them onto serving plates.

6. 6

   Drizzle each poached fish fillet generously with the prepared herbed tahini sauce, distributing the full amount across 4 servings.

7. 7

   Garnish the dish with a sprinkle of fresh lemon zest for brightness and an extra layer of aroma, using the zest from 1 lemon.