Thai-style sea bream fillets
Ingredients
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8 sea bream fillets (150 gr each) or 4 whole gilt-head sea breams
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3 tbsp coconut oil and 3 tbsp sesame oil
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2 tbsp soy sauce
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2 tbsp fish sauce
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2 garlic cloves, finely chopped
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3 tbsp brown sugar
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2 – 3 finely-sliced purple carrots
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juice of 1 lime
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2 sliced hot peppers
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1 knob of fresh ginger cut into matchsticks
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6 – 8 spring onions cut into sticks
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fresh coriander sprigs
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steamed rice to serve
Preparation
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Pat the fillets dry with paper towels and season with salt and pepper
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Heat the sesame oil and 2 tbsp coconut oil.
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Dredge the fillets in flour and shake off any excess
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Fry for 1-2 minutes with the skin side up.
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Turn the fillet over and fry on the other side for 1 more minute.
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Place the fillets on absorbent paper.
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Heat the remaining coconut oil in a frying pan and sauté the garlic, chili pepper, and ginger for 1 minute.
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Add half of the spring onions and carrots, stir and then add the fish sauce, soy sauce, lime juice, sugar and 3 tbsp water.
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Stir and simmer for 1 minute.
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Plate the sea bream fillets, pour over the sauce and garnish with coriander leaves.
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Pair with steamed rice with cardamom and star anise.
