After the bizarre sand clouds that covered London in a smoggy gloom, we are getting some blue skies again. We’ve been enjoying picnics under the blossom and some long afternoons in the garden.
We’ve also been eating lots of fish. I’ve made beer battered fish tacos with chilli lime avocado about four times. Lewis made a delicious skate and caper butter sauce which I was going to share today but last night’s asian baked sea bream was so amazing it has to go first. This is so so delicious. It’s meant for sea bass but bream is cheaper and just as tasty in my opinion.
The recipe belongs to Lewis. The first time he made it for me was my birthday. We’d only been together 4 months and he took me to Scotland to his mother’s house. I’m a January baby so the landscape was frozen, other worldly and it was dark by 4pm. That day we got caught in a blizzard attempting to climb a munro (mini mountain). We were so happy to get home safely, drink some beers and eat this delicious fish. The photo above was the view before the blizzard hit, the second photo below was when it started (it got much worse!), the third is our ‘we made it!’ selfie!
Lexie also loves this dish. There is only chilli in the garnish so it’s really easy to serve this to kids and do a separate chilli-free garnish for them. It calls for a lot of soy sauce so if your child is under 2 perhaps serve with only a drop of sauce.
Asian baked sea bream
Prep time: 10 mins
Cooking time: 20-30 mins
Budget: £10-15 (£7 sea bream, £1 spring onions, £1 coriander, £1 chillis)
- 1 whole sea bream, gutted and cleaned by the fishmonger
- 1 bunch of spring onion
- 1 knob of ginger
- 3 cloves garlic
- 1 red chilli
- Sunflower or groundnut oil
- Sesame oil
- Soy sauce
Preheat the oven to 200/gas mark 6. Put the sea bream in a baking dish, tuck some sliced ginger, spring onion and coriander inside the fish. Add a small amount of water, sesame oil and soy to the bottom of the dish. Cover tightly with foil and bake in the oven for about 20 mins.
Prepare a garnish of thinly sliced chilli, spring onion (we usually do matchsticks) and coriander. Then make a sauce by softening 2 cloves of sliced garlic and about a thumb of finely chopped ginger in some sunflower oil on a low heat. This should take about 5 mins and watch it doesn’t burn. Add lots of soy sauce (approx 100ml), some water (approx 50ml) and bubble for 1 min. When the fish is ready, remove the foil, pour the sauce over the fish and sprinkle the garnish on top. Serve with rice, filleting the fish and removing the skin and bones. When Lexie saw the whole fish with eyes and everything she said: “Mummy it’s a scary fish!!”
(The picture below is the very first time we ate this in Scotland!)