Steamed sea bream with spiced coconut sauce and jasmine rice

by Martin Wishart
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Ingredients

Fish & Shellfish

  • 4 sea bream fillets, each weighing 150–200g

Store Cupboard

  • salt
  • 300g of coconut milk
  • 2 tbsp of fish sauce
  • 20g of palm sugar

Fruit & Vegetables

  • 1 shallot
  • 1 garlic clove
  • 2 limes
  • 40g of fresh rocket leaves, washed

Spices & Dried Herbs

  • 1 small red chilli
  • 1 kaffir lime leaf
  • 5g of ground cumin

Salad & Fresh Herbs

  • 20g of fresh ginger
  • 10g of coriander

Oils & Vinegars

  • 1 tbsp of vegetable oil

Cereals, Grains & Pasta

  • 250g of jasmine rice