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