SPRING
THE
PULSE
l
55Cuisine
a
la
fantastique8220Good
va
lue
pric
es
mak
e
this
liv
ely
Le
ith
bis
tr
o
a
popular
re
co
mmendation.
8221
HA
RD
EN
'S
RE
ST
AU
RA
NT
SBo
ok
to
da
y
fo
r
th
e
fr
ie
nd
li
es
t
Bi
st
ro
in
to
wn
0131
553
5933
Lunch
8226
Dinner
8226
Business
Lunch
8226
Early
Pre-Theatre
8226
Sunday
Brunch
88
Commercial
Street
Edinburgh
EH6
6LXSEARED
JOHN
DOR
YW
ITH
THAI
BROTH
BY
CRAIG
WOOD
OF
THE
WEE
REST
AU
RANT
SERVES
4-8
4
fresh
John
Dor
y
fillets
Fo
r
the
Thai
br
oth
500ml
fish
stock
2
tablesp
oons
soya
sauce
1
tablespoon
squid/fish
sauce
1
teaspoo
n
sesame
oil
1/2
mild
red
chilli
1
stick
lemongrass
2
dried
lime
leaves
1
shallot
sliced
1
clove
garlic
sliced
1
knob
of
fresh
ginger
peeled
and
sliced
1
plum
tomato
quar
tered
stalks
from
fresh
coriander
(k
eep
the
leaves)
1
star
anise
Place
all
the
ingredients
in
a
large
pan
and
gently
bring
to
the
boil.
Tu
rn
off
the
heat
and
allow
to
cool.
Pa
ss
through
a
fine
sieve
and
save
the
liquid,
throw
away
the
pulp.
Fo
r
the
garnish
1
red
and
1
yellow
pepper
finely
shredded
1
piece
of
mooli
(white
radish)
shredded
4
heads
pak
choi
leaves
1
bunch
spring
onions
100g
cook
ed
basmati/Thai
Rice
coriander
leaves
roughly
chopped
Place
all
of
the
ingredients
in
the
broth
and
warm
through,
adjust
the
seasoning
to
taste
and
spoon
into
bowls
with
some
of
the
vegetables
and
broth.
To
cook
the
John
Dor
y
8211
remove
skin
,
season
the
fish
lightly
,
sear
in
a
ver
y
hot
pan
for
between
30
secs
and
a
minute
on
each
side
dependi
ng
on
the
thickne
ss
and
place
on
top
of
the
broth
immedia
tely
.
MEA
T
Guinea
fowl,
hare,
partridge,
pheasant,
rabbit,
wood
pigeon
1015210152
P54-57_Pulse_Feb_
12/2/08
10:45
pm
Page
55
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