Whole chilli and lemongrass sea bream
- Preparation and cooking time
- Total time
- plus marinating
- Easy
- Serves 4
Ingredients
- 2 whole (700g each) sea bream, cleaned
- 8 stalks lemongrass, halved lengthways
Marinade
- 6 (3 deseeded) red chillies, chopped
- 3 shallots, chopped
- 8 cloves garlic, crushed
- 2 thumb-sized pieces ginger, grated
- 4 limes, zested and juiced
- 2 stalks lemongrass, finely chopped
- 4 tbsp fish sauce
- 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.
