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    • Sea Bream with Ginger and Soy Sauce

    Sea Bream with Ginger and Soy Sauce

    Mark Sharron
    Easy
    45 minutes
    02-Apr

    Sea bream with ginger and soy sauce is an Asian-inspired dish that is easy to make and full of flavour. The combination of the sweet and salty soy sauce, the sharp ginger and the fragrant garlic creates a unique and delicious flavour. This dish is perfect for a quick and healthy dinner. It is also a great way to add some variety to your weekly meal plan. 

     

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    Ingredients

    • 1 whole sea bream, scaled and gutted
    • 2 tablespoons vegetable oil
    • 2 tablespoons soy sauce
    • 1 tablespoon rice wine
    • 1 tablespoon finely chopped ginger
    • 1 tablespoon honey
    • 2 cloves garlic, minced
    • 1 teaspoon sesame oil
    • 1 tablespoon finely chopped scallions
    • Salt and pepper to taste

    Method

    • How to Make Sea Bream with Ginger and Soy Sauce
    • Preheat oven to 200°C (390°F) or prepare a steamer on medium-high heat
    • Pat whole sea bream dry with paper towels, season cavity and skin lightly with salt and pepper
    • Place bream on a large piece of foil or parchment paper, suitable for wrapping
    • In a small bowl, combine soy sauce, rice wine, finely chopped ginger, honey, minced garlic, and sesame oil
    • Pour half the sauce mixture over and inside the sea bream; reserve the rest for finishing
    • Drizzle vegetable oil lightly over fish and inside cavity
    • Sprinkle finely chopped scallions inside the cavity and over the fish
    • If baking: wrap fish tightly in foil/parchment to make a sealed parcel, place on baking sheet
    • If steaming: lay fish on a heatproof plate, place in steamer, cover
    • Cook for 20–25 minutes (bake or steam) or until flesh is opaque and easily flakes with a fork
    • While fish is cooking, gently warm the reserved sauce in a small pan (do not boil)
    • Once cooked, transfer fish carefully to serving platter
    • Pour the warmed sauce evenly over the fish
    • Garnish with extra scallions if desired
    • For plating: serve whole with sauce pooled beneath, garnish with scallions, pair with steamed rice or lightly sautéed greens
    • Serve immediately while hot