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- Whole chilli and lemongrass sea bream
Whole chilli and lemongrass sea bream
- Adam Bush
Published: August 20, 2017 at 10:45 AM
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Serves 4
Easy
Total time: 45 mins
plus marinating
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Our recipe for delicately soft barbequed 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
Low calorie
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Alternatives
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Try our whole sea bream BBQ fish recipe, then check out our BBQ prawns, ultimate BBQ sauce and BBQ chicken wings.
Ingredients
Nutrition
-
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
Nutrition: per serving
-
kcal300
low
-
fat5.3g
-
carbs27.8g
-
sugars23.5g
-
fibre1.1g
-
protein34.6g
-
salt5.5g
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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.
Alternatively, heat the oven to 200C/fan 180C/gas 6 and cook the fish on a baking tray on the lemongrass halves and in a foil parcel (as above) for 30-35 minutes until cooked through.
Authors
Adam BushDeputy food editor
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