Bream in Ginger, Chile, and Tomato

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

This dish is quite hot—there are a lot of chiles in there! You could use less if you wish, but if you have the stamina, be brave and follow the recipe. It will be really tangy.


  • 4 good-size bream fillets
  • 1 teaspoon salt
  • a pinch of freshly ground


To prepare the sauce, heat some vegetable oil in a skillet and add the chiles, garlic, and ginger. Stir-fry over low heat for about 3 minutes to release the flavors.

Add the lemongrass, lime leaves, salt to taste, and generous cups of water and simmer for about 10 minutes.

Remove the