There were 3 agendas today: 1) Try out my new paella/fish frying pan 2) Move that sea bream in the freezer onward 3) Display the garden fresh radishes given to me by Alain. Done!
Spicy, Lacquered Sea Bream
1 whole sea bream
Salt
Juice of 1 lime
Flour
Peanut Oil
1/4 red onion, thinly sliced
1 green chilli, sliced
2 garlic cloves, slivered
2 tbsp peanut oil
1 tbsp oyster sauce
1 tbsp soy sauce
1/4 cup sweet chilli sauce
1/4 cup chicken broth
Radishes
Chilli slices
Lime slices
Cut 4 diagonal slices on each side of the sea bream and rub with the salt and lime juice. Allow to rest for 15 minutes, then dust with flour.
Fry the onion, chilli and garlic in the 2 tbsp of peanut oil until the onion is soft. Add the oyster sauce, soy sauce, sweet chilli sauce and chicken broth. Simmer for 2 minutes, remove from flame and keep warm.
Deep fry the sea bream in the peanut oil until crisp and golden. Remove, drain, cover with the warm sauce and garnish with radishes, chilli and lime.
Wine suggestion: Bourgogne Aligote
OMG I love sea bream. There isn’t enough time to make all these…
I know 🙂
How weird – I was just thinking how I’d failed to reduce my full freezer by buying 3 sea bream this morning!
Buy a big paella pan, fry them all!
Good plan, though I was considering using the cast iron, stove top, griddle that I bought about 6 month ago and need to start using…
Cast iron, stove top griddle? Sounds like I need one 🙂
That looks wondrous, I love whole fried fish like this and veranda is perfect for this.
Love the warm sauce/lacquer too.
Cheers
Marcus
Thank you Marcus.
Veranda? How did my phones predictive text get that from Bream?? sorry 🙂
I just ignored it 🙂
Over the top today! That fish is right up my alley, looks great. How did you season the black steel pan, oil bath? Not sure why it works but I have always fried some potato peelings for the first seasoning. Mad Dog above mentions a cast iron grill, got one too and they are incredible for all types of meat. Sear on top of the stove and finish in a hot oven (with some good kitchen gloves or heavy duty pot-holders because it gets really hot)..
Thanks Jon. I used hot oil for the steel pan. It’s really a good pan!
I love this fish! I actually have a recipe backed up with a whole grilled bream! We’re eating it very often 🙂
It is a wonderful fish!
Beautiful.
Thank you Kale
Exquisite, Rosemary. Absolutely fantastic.
Thank you Frugal.
Your recipes are always so mouthwatering and always makes me hungry. 🙂 Beautiful Sea Bream!
Thank you Karista.
Another winner Sens! The sauce sounds delish!
Thank you. This is
one of my favorite Asian sauces with fish.
Lacquered. What a wonderful word. It looks fantastic. Two and a half months until I get to the Languedoc where I can buy the sea bream off the boats. I can’t wait.
Best,
Conor
Thank you Conor. “Off the boats” sounds pretty good to me. Oh no, I’d have to clean it myself. Nevermind 🙂
What a gorgeous fish dish! Sea bream is not a fish that I can find locally… Any other suggestions? Whole snapper? Have a great weekend!
Hi Tessa. Thank you. Snapper would be more than fine.
As an Asian, I wholeheartedly support cooking fish with the head and tail on! Looks amazing. I can’t wait to see what else you have tucked in the back of your freezer!
Thank you Daisy. Fillets are nice for cooking cute but whole fish is serious eating 🙂
Looks wonderful, but mainly I’m here to report that I brined a turkey in our refrigerator drawer and thought of you!
It’s easy, isn’t it? I’m surprised you remembered!
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This is going to be our dinner on Saturday
Hi John and Maureen. It’s going to be good! I hope you have a big enough pan for frying.