Grilled Kingklip with Lemon Green Tea Broth

For the green tea and lemon broth

• Pour the vegetable stock into a large saucepan.
• Bring to the boil; add the tea bags and thinly sliced garlic.
• Let the stock simmer for 10 minutes.
• Strain the stock through a muslin cloth and pour back into a saucepan.

For the grilled Kingklip

• Heat the grill element in your oven.
• Line an oven dish with baking paper.
• Place the kingklip fillets in the oven dish and drizzle with olive oil and sprinkle with lemon juice.
• Season with salt and pepper.
• Place under the grill for 8 – 10 minutes.

For the noodles and vegetables

• Bring a saucepan filled with water to the boil.
• Add the noodles and cook for 2 – 3 minutes.
• Drain in a colander.
• Bring the broth to a simmer and cook the mushrooms in the broth for 1 minute.
• Arrange the kingklip, pak choi, mange tout peas and noodles in serving bowls.
• Pour hot broth over and serve hot with lime and fresh dill.