Name: Bream in Ginger, Chile, and Tomato
Yield: Serves 4-6
Cuisine: Asia
Ingredients: 1 teaspoon salt; 4 good-size bream fillets; 2 stems of lemongrass, crushed; salt; 2 Kaffir lime leaves, torn; 8 cherry tomatoes; vegetable oil, for frying; a good handful of cilantro leaves, chopped; a pinch of freshly ground black pepper; 4 Thai chiles, left whole; 1½ inch/4 cm piece of fresh gingerroot, peeled and grated; 8 garlic cloves, peeled and finely chopped; 10 fresh red chiles, deseeded and finely chopped; 8 sprigs of lemon basil

Preparation info

Serves
4-6

Difficulty
Easy

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.

Ingredients

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

Method

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 1½ cups of water and simmer for about 10 minutes.

Remove the

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Ingredients

Method

Part of