Pork-stuffed sea bream with ginger sauce

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

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.

Ingredients

Dinner

Ingredients

Method