Bream steamed as a whole in chilli & coriander – use bamboo steamer baskets to hold the fish; usually 1 basket will hold two fish.
You can stack bamboo baskets on top of each other in the wok and rotate them half way through to ensure evenly cooked fish.
Cooking with bone may seem daunting to some, but many claim this is exactly what will give that extra flavour.
Ingredients:
4 plate-sized bream, scaled, gilled and gutted
2⁄3 cup fish sauce
1⁄3 cup lime juice
4 cloves garlic, finely chopped
4 small green chillies, finely sliced
2 teaspoons grated palm sugar
1⁄2 bunch coriander (cilantro) leaves, roughly chopped
Zest of 2 lemons
Instructions:
Rinse the belly cavity of the fish, rub away any black lining and pat dry with paper towel.
Check for any remaining scales.
Cut several deep slashes into the thickest part of both sides of the fish.
Half fill a large saucepan or wok with water; bring to the boil.
Place a plate in each steamer basket.
Place 2 fish in each basket, then stack baskets over wok or saucepan.
Cover and steam for 10-12 minutes until the fish are opaque and flesh flakes easily when tested with a fork
Remember to rotate the baskets after 6 minutes.
In the meantime, combine fish sauce, lime juice, garlic, chillies, palm sugar and half of the coriander
Remove the fish from the baskets and place on serving plates.
Pour marinade over them, sprinkle with remaining coriander and some lemon zest.
Serve with steamed jasmine rice.
Alternative species: Barramundi, Morwong, Ocean Perch, Snapper.
Image and recipe by Sydney Seafood School.
