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Recipes Oriental Sea Bream

ORIENTAL SEA BREAM

Oriental cooking is full of fantastic fish dishes, both cooked and uncooked and this one for sea bream is an absolute corker of a dish that gives a gentle spiciness to a main meal.

For this dish you will need the following list of ingredients:

Two large filleted sea bream (if unsure how to fillet the fish properly get your local and expert fishmonger to do this for you)

Two table spoons of groundnut oil

Four fresh spring onions, which have been trimmed and sliced

Two or three bird’s eye chillies which have been chopped reasonably well

Two table spoons of a good quality soy sauce

Two table spoons of a good quality Thai fish sauce (This sauce might also be called NAM PLA)

One table spoon of a good quality sweet chilli sauce

Two fresh limes

Two table spoons of fresh chopped coriander

Jasmine rice to serve

The first thing to do with this dish is to prepare the fish. Take a sharp knife and cut two or three slashed into the skin of each of the filleted pieces of Sea Bream. This will prevent the fish curling up at the edges when they are cooked in the hot frying pan. Meanwhile heat a large pan on the hob and pour in half the ground nut oil and bring to a medium heat.

Take your fish fillets and place them flesh side down into the pan and cook for around two to three minutes or until light brown. Do the same with the skin side down. You will know when they are cooked because the skin will be crisp and the flesh will fall away easily when touched with a fork. Remove the sea bream from the pan but remember to keep them warm.

To the pan add the remainder of the groundnut oil and cook the other two fillets in the same way as the first pair before placing with the other two fillets. Now for the rest of the dish. Add the spring onions and chillies to the frying pan and cook for around 1 minute before adding the soy sauce and the juice of half a lime. Then stir in the chopped coriander before pouring the mixture over the cooked Sea Bream. As an alternative you can also serve the sauce separately in a small dish, although this may give the appearance of a fairly dry and flavorless dish.

The remainder of the limes can now be used as part of the garnish, simply cut them into wedges and serve with some delicious soft, sticky and moist jasmine rice.

Source:
1. Steamed sea bream with spring onion and ginger – Recipes …
2. Genetically Modified Apples That Don’t Turn Brown
3. Sea bream with ginger, soy and spring onions recipe – Telegraph

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