Bream are particularly suited to recipes calling for small to medium whole fish for baking or frying. Their clean white flesh stays moist during cooking and is perfect with spicy Asian or rich Mediterranean flavours.
Ingredients
2 x 300-400gr whole bream, scaled and gutted
sesame oil
1 bunch coriander, leaves torn
1 bunch basil, leaves torn
1 red onion, sliced
1 each red and green mild chilies, sliced
2 stalks lemongrass, finely sliced
2 kaffir lime leaves, finely sliced
2-3 limes
Method
Wipe fish well with paper towels then make 2 incisions in thicker part of fillet on either side. Rub fish with sesame oil and set aside. Grease a double layer of foil and 2 folded foil strips to make “slings” for each fish.
Toss together coriander, basil, onion, chili, lemongrass and lime leaves. Stuff gut cavities of each fish with half the herb salad. Squeeze over juice from 1 lime and place a squeezed half in each gut. Place each fish onto 2 slings and seal foil packages by crimping edges. Place fish packages onto a preheated BBQ plate for approximately 10 minutes.
Meanwhile, dress remaining salad with a squeeze of lime and a splash of sesame oil.
Using slings, carefully lift cooked fish onto serving plate and pile herb salad on top.
Garnish with half a lime and serve. Serves 2.
By Sally Jenyns
