The bream is a popular fish in Oz – but this recipe can be applied to virtually any fish you choose.
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.
© 1991 Keith Floyd estate. All rights reserved.