THAI GRILLED BREAM

(Serves: 2, Prep time: 20 minutes, Cooking time: 15 minutes)

Sea bream is perfect for grilling. It’s a firm-fleshed white, oily fish that has a clean yet meaty flavour. Try this Asian-inspired recipe for a fragrant and fresh twist.

Served with a fiery dipping sauce and herb salad, it’s the perfect spring-summer meal.

Ingredients
1 x 500-600g whole Sea bream, gutted, cleaned and scaled
1 tbsp sunflower oil
1 tsp sea salt
​2 lemongrass stalks, thinly sliced
2 red chillies, deseeded and sliced
2 spring onions, thinly sliced
2 garlic cloves, peeled and sliced finely
thumb sized fresh ginger, peeled and sliced
Dipping sauce
2-3 limes, juice squeezed to yield 2 tbsp of juice
1 garlic clove, peeled and crushed
1 tbsp palm sugar (or caster sugar)
1 tsp soy sauce or kecap manis
2 tsp sesame oil
1 tbsp fish sauce
2 tsp fresh ginger, peeled and grated
1 small red chilli, deseeded and chopped finely
Salad
1 bunch coriander leaves, washed and dried
1 bunch mint leaves, washed and dried
½ cucumber, cut in ribbons using a peeler
½ red onion, peeled and sliced finely

Method

1. Pat the fish dry with kitchen paper.
2. Use a sharp knife to score the fish and rub with the oil.
3. Combine the prepared lemongrass, chillies, spring onions, garlic and ginger. Stuff the fish cavity with half the mix, cover the fish with the rest.
4. Heat the griddle pan over a high heat. When smoking hot carefully add the fish. Cook for 3-4 minutes on each side.
5. Carefully lift the fish from the pan onto a large plate or board.
6. Reduce the heat to medium and cook for a further 8 minutes or until the flesh is just cooked. The flesh should be opaque.
7. Whisk the sauce ingredients together in a small bowl.
8. Combine the salad ingredients in a serving bowl. Add half the sauce to the salad and toss to combine.
9. Pour the remaining sauce into a small bowl and serve with the fish.

Picture: Stellar