Grilled bream with cucumber and tamarind relish

Grilled bream with cucumber and tamarind relish

  • serves 4
  • Easy

This recipe for grilled bream fillets is from head chef Tim Yates at the East London restaurant 100 Hoxton. Serve the fish with a tangy relish, wrapped in a banana leaf - you can buy banana leaves from Asian groceries or


Make this grilled beam for a quick and easy dinner, then also check out our sea bream recipes.



  • bream fillets 2 large, skinned
  • banana leaf or foil for wrapping


  • red chilli 1, seeded and chopped
  • shrimp paste 1 tsp
  • shallots 1 small, chopped
  • caster sugar 1½ tsp
  • lime ½, juiced
  • lemongrass 1 stalk, chopped
  • ground turmeric ½ tsp
  • vegetable oil 1 tbsp

cucumber relish

  • red chilli 1, sliced
  • cucumber ½, seeds scraped out and sliced
  • shallot ½, thinly sliced
  • golden caster sugar 1 tsp
  • fish sauce 1 tsp
  • tamarind paste 2 tbsp
  • coriander sprouts to serve (optional)


  • Step 1

    To make the cucumber relish, mix all the relish ingredients together with a pinch of salt and leave to sit.

  • Step 2

    To make the marinade, blitz all the marinade ingredients in a food processor with a pinch of salt. Rub the marinade over the fish then leave for 15 minutes.

  • Step 3

    Heat a griddle or grill until very hot. gently scrape the excess marinade off the fish. Wrap each fillet in banana leaf or foil to make a parcel.

    Heat a griddle or grill and cook the parcels for 3 minutes on each side or until cooked through (unwrap one to check).

    Serve with the cucumber relish and some coriander sprouts.

Nutritional Information

  • Kcals 161
  • Fat 5.1g
  • Carbs 14.5g
  • Fibre 0.5g
  • Protein 14.3g
  • Salt 1g