Steamed Sea Bream with Asian Flavours

cook 20 mins
  • 1-cm (1/2-inch) piece of fresh root ginger
  • 2 lemon grass stalks, finely chopped
  • 1 garlic clove, sliced
  • 1/2 red chilli, finely chopped
  • 1 kaffir lime leaf, finely sliced
  • handful of coriander, chopped
  • 3 tablespoons fish sauce
  • 1 tablespoon vegetable oil, plus extra for oiling
  • 2 sea bream fillets, about 150 g (5 oz) each
  • plain rice, to serve
  • Peel the ginger and cut into matchsticks. Mix with the lemon grass, garlic, chilli, lime leaf, coriander, fish sauce and oil.
  • Place each fish fillet on a lightly oiled piece of foil, skin-side down. Pour over the dressing. Fold the foil over tightly to seal, leaving a little air around the fish.
  • Place the foil packets in a steamer set over simmering water. Cook for 10–15 minutes until the fish is just cooked through. Serve with plain rice.
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