Preparation Time

Preparation Time

15'

Cook Time

Cooking Time

15'

Servings

Servings

4

Ingredients

  • 8 sea bream fillets (150 gr each) or 4 whole gilt-head sea breams
  • 3 tbsp coconut oil and 3 tbsp sesame oil
  • 2 tbsp soy sauce
  • 2 tbsp fish sauce
  • 2 garlic cloves, finely chopped
  • 3 tbsp brown sugar
  • 2 – 3 finely-sliced purple carrots
  • juice of 1 lime
  • 2 sliced hot peppers
  • 1 knob of fresh ginger cut into matchsticks
  • 6 – 8 spring onions cut into sticks
  • fresh coriander sprigs
  • steamed rice to serve

Nutrition Information

Per 100gr

Per 300gr portion

Energy (kcal)

145 kcal

508 kcal

Fat

5.4 g

18.7 g

Fat of which saturated

2.1 g

7.4 g

Fat of which saturated monounsaturated

1.2 g

4.2 g

Fat of which saturated polyunsaturated

1.5 g

5.1 g

Carbohydrates

10 g

35 g

Carbohydrates of which sugars

2.1 g

4,6 g

Dietary Fiber

0.5 g

1.7 g

Proteins

13.5 g

47.1 g

Salt

0.6 g

2.1 g

Vitamin D3

2.5 mcg

11.8 mcg

Calcium

36.7 mg

46.3 mg

Iron

0.8 mg

1 mg

Preparation

Step 1

Pat the fillets dry with paper towels and season with salt and pepper

Step 2

Heat the sesame oil and 2 tbsp coconut oil.

Step 3

Dredge the fillets in flour and shake off any excess

Step 4

Fry for 1-2 minutes with the skin side up.

Step 5

Turn the fillet over and fry on the other side for 1 more minute.

Step 6

Place the fillets on absorbent paper.

Step 7

Heat the remaining coconut oil in a frying pan and sauté the garlic, chili pepper, and ginger for 1 minute.

Step 8

Add half of the spring onions and carrots, stir and then add the fish sauce, soy sauce, lime juice, sugar and 3 tbsp water.

Step 9

Stir and simmer for 1 minute.

Step 10

Plate the sea bream fillets, pour over the sauce and garnish with coriander leaves.

Step 11

Pair with steamed rice with cardamom and star anise.