I have a Bream…

“This Asian style of cooking Sea Bream is delicious.”

~ Kate Evangeli

This whole-fish dish

is full of vibrant colour and flavours.

I do like to serve my fish whole; head and tail on.

My fishmonger scaled and removed the gills.

I cut off all the fins and made slashes on both sides.

Ingredients:

• 2 whole cleaned sea bream,
• Fresh ginger,grated
• 1 red chilli, sliced
• 2 garlic cloves, minced
• 1 tbs fish sauce
• 2 tbs soy sauce
• 1 tbs honey
• 2 limes, juiced and sliced
• Freshly ground sea salt and black pepper
• Handful of fresh coriander
• 2 spring onions, sliced thinly

The marinade is amazing…

Lime, garlic, chilli, ginger,

a touch of sweetness and those Asian sauces.

Method:

1. Preheated oven at 200°C/400°F/gas 6
2. Clean the fish, remove the gills and any fins, them make 3 slashes into the flesh on each side.
3. Season inside and out with freshly ground sea salt and black pepper
4. Put 2 whole cleaned sea bream in a foil- lined roasting dish.
5. Scatter with and fill the cavities with small bunches of fresh coriander stalks, lime slices and grated ginger
6. Mix together the fish sauce, soy sauce and honey fresh ginger, red chilli, coriander leaves, garlic in a pestle and mortar.
7. Drizzle, then massage the marinade over the fish, and cover with foil.
8. Bake for 25 minutes, basing halfway through the cooking time.
9. Baste one final time, then turn on the grill for 5 minutes to crips up the skin.
10. To serve, remove the cavity fillings, transfer to a  serving plate and with scattering of spring onions, few coriander leaves and wedges of lime.

Flavour inside and out,

making the sea bream moist and so tasty!

I like to serve Sea Bream with Stir Fried Noodles

Enjoy,

Frances 😋