Whole chilli and lemongrass sea bream
- Preparation and cooking time
- Total time
- plus marinating
- Easy
- Serves 4
Skip to ingredients
- 2 whole (700g each) sea breamcleaned
- 8 stalks lemongrasshalved lengthways
Marinade
- 6 (3 deseeded) red chillieschopped
- 3 shallotschopped
- 8 cloves garliccrushed
- 2 thumb-sized pieces gingergrated
- 4 limeszested and juiced
- 2 stalks lemongrassfinely chopped
- 4 tbsp fish sauce
- 4 tbsp brown sugar
- 4 tbsp soy sauce
Nutrition: per serving
- kcal300low
- fat5.3g
- carbs27.8g
- sugars23.5g
- fibre1.1g
- protein34.6g
- salt5.5g
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.
