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Whole Chilli and Lemongrass sea bream


  • sea bream 2 whole (700g each), cleaned

  • lemongrass 8 stalks, halved lengthways

  • red chillies 6 (3 deseeded), chopped

  • shallots 3, chopped

  • garlic 8 cloves, crushed

  • ginger 2 thumb-sized pieces, grated

  • limes 4, zested and juiced

  • lemongrass 2 stalks, finely chopped

  • fish sauce 4 tbsp

  • brown sugar 4 tbsp

  • soy sauce 4 tbsp


  • Step 1 Put the marinade ingredients in a food processor and whizz to a smooth paste.

  • Step 2 Put the sea breams in a large bowl or roasting tray and pour over the marinade, making sure they are well covered, both inside and out.

  • Step 3 Leave to marinate in the fridge for 1-2 hours.

  • Step 4 When you’re ready to cook, heat the barbecue to medium-high (or for oven cooking, see below).

  • Step 5 Tear 2 sheets of foil big enough to enclose a whole fish and lay them slightly overlapping.

  • Step 6 Lay 8 lemongrass halves in the centre, put a fish on top with half the marinade from the dish and season well.

  • Step 7 Bring each side of the foil up, scrunching together to make a tight seal.

  • Step 8 Repeat with the other sea bream.

  • Step 9 Cook directly on the coals for 25-30 minutes with the lid down until cooked through.

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