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.