Steamed sea bream with spiced coconut sauce and jasmine rice

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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.

First published in 2018




Steamed sea bream

Spiced coconut sauce

Steamed rice

To serve


  • Steamer


Wash the rice thoroughly and allow it to soak in cold water for 30 minutes
Meanwhile, make the coconut sauce. Peel and finely chop the shallot, ginger, garlic and red chilli
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
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
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
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
Gently warm up the coconut sauce to serve
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

Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.

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