Gilthead Sea Bream With Scallions and Ginger

wtorek, 18 lutego 2014

Gilthead Sea Bream With Scallions and Ginger

Time: 36 mins


  • 1 (1 1/2 lb) sea bream (gut and scales removed)
  • 1 tablespoon fresh ginger (about 1 inch long)
  • 2 tablespoons sunflower oil
  • 1 garlic clove
  • 2 scallions
  • 1 piece red chili pepper (1 inch long)
  • 1 teaspoon sugar


  • 1 Make dipping sauce first. Mix all ingredients and set aside.
  • 2 Preheat oven for broiling (480 F, 250 C).
  • 3 For the marinade crush pepper corns in mortar and add chili pepper, salt and fish sauce. Crush and mash until well combined.
  • 4 Clean fish and pat dry. With a sharp knife cut 2 or 3 into the flesh slightly on the thickest part.
  • 5 Smear the marinade onto the fish on both sides and into the cavity. Set aside for 30 minutes.
  • 6 Meanwhile cut scallions first into 1 inch long pieces and then into very fine stripes. Do the same with ginger and chili pepper. Cut garlic into very fine slices.
  • 7 Oil a grilling pan with sunflower oil and put fish on it. Put fish into the oven and broil for about 8 minutes on each side.
  • 8 Watch carefully and brush from time to time with oil. For broiling you should need about 1 tablespoon of oil.
  • 9 While fish is broiling heat the remaining tablespoon oil in samll pan over medium hight heat. Add scallions and cook for about 1 to 2 minutes.
  • 10 Add ginger, garlic, red chili pepper and sugra and cook for another 3 to 5 minutes. Stir frequently. Remove from heat and keep warm.
  • 11 Take fish out of the oven and serve with scallions and ginger on top of it. Serve the dipping sauce in a seperate small bowl.

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