Steamed sea bream with spiced coconut sauce and jasmine rice
Martin Wishart steams a delicious fresh fillet of sea bream to preserve its natural flavour and texture. He serves it with a Thai-inspired spiced coconut sauce for a quick, healthy and tasty midweek dinner.
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Ingredients
Metric
Imperial
Steamed sea bream
- 4 sea bream fillets, each weighing 150–200g
- salt
Spiced coconut sauce
- 1 shallot
- 1 garlic clove
- 1 small red chilli
- 20g of fresh ginger
- 1 kaffir lime leaf
- 1 tbsp of vegetable oil
- 5g of ground cumin
- 300g of coconut milk
- 10g of coriander
- 2 tbsp of fish sauce
- 2 limes
- 20g of palm sugar
Steamed rice
- 250g of jasmine rice
To serve
- 40g of fresh rocket leaves, washed
Equipment
- Steamer
Method
1
Wash the rice thoroughly and allow it to soak in cold water for 30 minutes
- 250g of jasmine rice
2
Meanwhile, make the coconut sauce. Peel and finely chop the shallot, ginger, garlic and red chilli
- 1 shallot
- 1 garlic clove
- 1 small red chilli
- 20g of fresh ginger
3
Place a medium-sized saucepan on a low heat and add the oil. Place the chilli, shallot, ginger, kaffir lime leaf and garlic in the pan and cook gently without allowing it to colour
- 1 tbsp of vegetable oil
- 1 kaffir lime leaf
4
Next add the ground cumin and cook out for 1 minute. Add the coconut milk, palm sugar and fish sauce, bring to a simmer and cook for 10–15 minutes. Once cooked, remove from the heat, grate in the lime zest and squeeze in the juice. Chop the coriander and add this to the sauce, reserve to one side
- 2 limes
- 5g of ground cumin
- 300g of coconut milk
- 2 tbsp of fish sauce
- 20g of palm sugar
- 10g of coriander
5
Drain the soaked rice and place in a heavy-based saucepan. Add 400ml of boiling water, bring to the boil and cover with a tight-fitting lid. Reduce to a low heat and simmer for 15–20 minutes, or until all of the water has been absorbed and the rice is tender
6
While the rice is cooking, season the fish with salt and place in a steamer above a pan of gently simmering water. Place the lid on and steam for 6–8 minutes until just cooked. Remove the pan from the heat and remove the lid from the steamer basket
- 4 sea bream fillets, each weighing 150–200g
- salt
7
Gently warm up the coconut sauce to serve
8
Remove the rice from the heat and remove the lid. Fluff up the rice grains with a fork and serve immediately alongside the fish, topped with some rocket leaves and a couple of spoonfuls of the coconut sauce
- 40g of fresh rocket leaves, washed
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Steamed sea bream with spiced coconut sauce and jasmine rice
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© Great British Chefs 2019