• 2servings
  • 15minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B1, B3, H, C, E
MineralsNatrium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 whole sea bream , scaled and gutted

  2. 2 tbsp peanut oil

  3. 2 peppers , one orange, one red, de-seeded and sliced

  4. 2 carrots , cut into matchsticks

  5. 1 thumb-sized piece of ginger , trimmed and cut into matchsticks

  6. 2 cloves garlic , sliced

  7. 120 ml coconut vinegar

  8. 2 tbsp sweet chilli sauce

  9. handful coriander , roughly chopped

  10. 1 large tomato , cut into eighths

  11. 3 spring onions , cut into 1 inch batons

  12. 0 1 limes

  13. freshly ground salt and black pepper

Instructions Jump to Ingredients ↑

  1. Using a sharp knife, carefully score the fish deeply across the body, about five cuts per side. Season with salt and freshly ground black pepper.

  2. Heat a griddle pan until smoking, then add the fish. Cook for 4-5 minutes on both sides, or until nicely griddled and cooked through.

  3. Heat the peanut oil in a small pan and add the peppers and carrots. Fry for 1-2 minutes, then add the ginger and garlic. Cook for another minute, then pour in the coconut vinegar and allow to simmer for a further 2-3 minutes. Stir in the chilli sauce, then add the tomato and spring onions. Cook for a further minute.

  4. Stir the coriander through and add a squeeze of lime juice, to taste. Serve spooned over the fish.


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