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Whole Chilli and Lemongrass Sea Bream

2017-09-26

Our recipe for delicately soft barbecued sea bream, with a fiery chilli and punchy lemongrass marinade, makes for a great summer BBQ. In Phu Quoc and coastal regions of Vietnam, huge tanks of live fish and shellfish are a common sight in markets. Customers barter for what they want, choose a marinade and dipping sauce, and it all gets cooked on a huge charcoal grill in minutes

Recipe from Olive Magazine

Ingredients

  • 2 whole (700g each) sea bream, cleaned
  • 8 stalks lemongrass, halved lengthways
  • For the Marinade:
  • 6 red chillies, chopped and 3 deseeded
  • 3 shallots, chopped
  • 8 garlic cloves, crushed
  • 2 thumb-sized pieces ginger, grated
  • 4 limes, zested and juiced
  • 2 stalks lemongrass, finely chopped
  • fish sauce 4 tbsp
  • 4 tbsp brown sugar
  • 4 tbsp soy sauce

Method

Step 1

Put the marinade ingredients in a food processor and whizz to a smooth paste.

Step 2

Put the sea breams in a large bowl or roasting tray and pour over the marinade, making sure they are well covered, both inside and out.

Step 3

Leave to marinate in the fridge for 1-2 hours.

Step 4

When you’re ready to cook, heat the barbecue to medium-high (or for oven cooking, see below).

Step 5

Tear 2 sheets of foil big enough to enclose a whole fish and lay them slightly overlapping.

Step 6

Lay 8 lemongrass halves in the centre, put a fish on top with half the marinade from the dish and season well.

Step 7

Bring each side of the foil up, scrunching together to make a tight seal.

Step 8

Repeat with the other sea bream.

Step 9

Cook directly on the coals for 25-30 minutes with the lid down until cooked through.

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Nutritional Info

This information is per serving.

  • Calories

    300

  • Fat

    5.3g

  • Carbohydrates

    27.8g

  • Sugars

    23.5g

  • Fibre

    1.1g

  • Protein

    34.6g

  • Salt

    5.5g