Spicy roasted bream
easy
60 mins
60 mins
Ingredients
- 1 piece(s) fresh ginger (approx. 25 g)
- 3 red chillies
- 1 (approx. 30 g) stalk of lemongrass
- 4 Stem(s) fresh coriander green
- 4 TABLESPOONS Lime juice
- 4 TABLESPOONS Soy sauce
- 2 TABLESPOONS liquid honey
- 2 ready-to-cook red seabreams (approx. 300 g each)
- 3 TABLESPOONS Soybean oil
- 125 g fragrant Chinese rice
- 1 large stick of leek (leek)
- 7-10 Tbsp Salt
- 6-10 leaves Asian spring onions
Directions
- 1
Peel the ginger and cut into fine strips, except for six thin slices for garnishing. Wash the chillies, cut lengthwise, remove seeds and cut into fine rings. Remove the outer leaves from the lemon grass.
- 2
Cut the inside into fine strips. Wash the coriander, dab dry and pluck the leaves, except for a little to garnish. Mix lime juice, soy sauce, honey, chilli, ginger strips and coriander leaves.
- 3
Wash the fish, dab dry, cut crosswise and pour one or two tablespoons of sauce over each. Cover and allow to draw a little. Heat one teaspoon of oil in a pot. Fry the rice in it.
- 4
Deglaze with 3/8 litres of water, bring to the boil, cover and allow to swell for 20 minutes. Clean and wash the leek and remove three to four outer leaves. Blanch in boiling salted water for two to three minutes, quench cold and place on kitchen paper.
- 5
Halve the leaves, add about two tablespoons of rice and roll up. Tie with leek strips and garnish with slices of ginger cut into flowers. Keep warm. Heat the remaining oil in a pan and fry the bream for five minutes on each side.
- 6
Finally, sprinkle with three to four tablespoons of sauce. Arrange the fish and rice rolls on a plate. Garnish with coriander green. Remaining sauce extra is enough.
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