Sri Lankan Lemongrass Fish with Beurre Blanc

Prep Bruise 2 lemongrass stalks. Tie 1 pandan leaf in a knot. Slice 15g ginger, smash 2 garlic cloves, halve 1 small chilli. Zest 1 lime. Mince 1 small shallot finely. Cut 80g cold butter into 1cm cubes. Season 2 sea bass fillets (170g each) lightly with salt.

Simmer Combine 500ml water, lemongrass, pandan, ginger, garlic, chilli, lime zest, 1 tbsp fish sauce, and 1 tsp sugar in a wide shallow pan. Simmer over medium heat 8 minutes until aromatics infuse. Lower fish skin-side up into court-bouillon, poach over gentle simmer 6–8 minutes until flesh turns opaque and flakes easily. Remove fish to a warm plate, cover loosely with foil.

Reduce Strain 150ml poaching liquid into a small saucepan, discard aromatics. Add minced shallot and 60ml dry white wine, bring to a boil. Reduce over medium-high heat until only 2–3 tbsp syrupy liquid remains, about 4–5 minutes.

Build Lower heat to the lowest setting. Whisk in cold butter cubes one at a time, whisking continuously after each addition until fully emulsified. Sauce should be glossy, creamy, and coat a spoon. Stir in 1 tbsp lime juice and a pinch of salt. Keep warm over lowest heat without boiling.

Steam While sauce reduces, steam 2 heads pak choi for 3 minutes until tender-crisp. Have 360–440g cooked jasmine rice warm and ready on the stovetop.

Plate Spoon steamed rice onto two warm plates. Place fish skin-side up on rice. Spoon beurre blanc generously over and around fish. Arrange steamed pak choi alongside. Scatter 10g fresh coriander over top. Serve with lime wedges.