The bream is a popular fish in Oz – but this recipe can be applied to virtually any fish you choose.

Ingredients

  • 1 kg (2 lb) bream, cleaned and scaled (or use other firm-fleshed fish such as red snapper or sea trout)
  • ¼ teaspoon salt
  • 3 tablespoons vegetable oil
  • 1 large carrot, cut into matchsticks
  • 1 red pepper, cut into matchsticks
  • 1 onion, finely sliced
  • 1 small leek, finely sliced
  • 2.5 cm (1 pint) piece of fresh root ginger, coarsely grated
  • 3 shallots or spring onions, finely sliced
  • 3 tomatoes, skinned and chopped
  • 2 cloves of garlic, crushed
  • 1 tablespoon brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons rice wine vinegar (or use cider vinegar)
  • 1 tablespoon rice flour (or cornflour) mixed with a little water
  • salt
  • freshly ground black pepper

Method

With a sharp knife slash the fish diagonally across one side and rub in the salt. Brush the fish all over with a little of the oil and barbecue or grill for 8–10 minutes, turning once, until the flesh is firm but moist.

Heat the remaining oil in a large frying pan or wok and Stir-fry the carrot, pepper, onion and leek for 30 seconds. Add the ginger, shallots or spring onions, tomatoes and garlic and Stir-fry for 30 seconds more. Tip in the sugar, soy and oyster sauces and vinegar and stir until the sugar has dissolved. Add the blended rice flour or cornflour, bring to the boil and bubble until the sauce has thickened. Season with a little salt and black pepper. Serve the cooked fish on a warmed serving plate with the sauce poured over, with lots of Coconut Rice.

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