Name: Pork-stuffed sea bream with ginger sauce
Yield: Serves 4
Ingredients: 1 tbsp chopped root ginger or galangal; 1 red chilli, deseeded and finely chopped; 2 tbsp finely chopped root ginger; 3 garlic cloves, crushed; vegetable oil, for brushing; 1 tbsp light soy sauce; 2 tbsp fish sauce; 1 lemon grass stalk, finely chopped; salt and freshly ground black pepper; 4 spring onions, finely chopped; 2 tbsp chopped coriander leaves; 4 sea bream, each weighing about 350-400 g, or 1 or 2 large ones, cleaned and scaled; 1 tsp cornflour; 200 g minced pork belly; 1 tbsp light (untoasted) sesame oil or groundnut oil; 2 garlic cloves, crushed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fish etc.

By Mark Hix

Published 2004

About

In Oriental cooking, the mixing of pork and fish is quite common. Here it gives quite an unusual twist to a neutral-tasting fish. Fatty pork like belly takes on Asian flavours well and, used in the empty cavity of a fish like sea bream or sea bass, makes a perfect dinner party sharing dish for serving together with some other Oriental-style dishes.