Steamed Bream With Spicy Fruit Salad & Peanuts

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  • Serves: 4
  • Prep Time: 25
  • Ready in: 15-18 mins
  • Difficulty: Easy
  • Print Recipe:
Steamed Bream With Spicy Fruit Salad & Peanuts

Ingredients

  • Salt and freshly ground black pepper
  • 2 few strands dill, parsley and coriander
  • half a lemon
  • 1 x 3kg bream or similar fish such as bass or John Dory
  • 2 tbsp olive oil
  • small glass white wine
  • Salad
  • 1 Japanese pear (Granny Smith apple okay also) chopped skin on
  • I ripe nectarine, chopped skin on
  • 1 ripe mango, chopped
  • 2 tsp Nam Pla*
  • 2 tbsp olive oil
  • 4 tbsp dry roasted peanuts
  • juice half lemon
  • 2 tbsp fresh coriander chopped
  • 1 small pomegranate

Method

  • Place the dill parsley and coriander into the cavity of the fish then season well with salt and pepper. Add the lemon wedges.
  • Place on a double layer of foil, drizzle with a little oil, and then seal the ends well.
  • Once sealed, pour in the wine and seal the top a bit like a Cornish pasty.
  • Place directly on the pre heated bar b q, or into a pre heated oven 200C gas 6.
  • Do not overcook the fish, so I would recommend you check to see if cooked after 10 minutes. You will hear a bubbling from the packet.
  • Meanwhile, place prepared fruits into a bowl and then add the rest of the ingredients and mix really well.
  • Add salt and plenty of pepper.
  • Once the fish is cooked, carefully lift onto a board, open.
  • Pour some of the juices into the salad and again mix well. 
  • When ready to serve, spoon the fruit salad over the fish.
  • Gently tap the pomegranate and tear open the skin.
  • Sprinkle a few seeds over the fish and serve.
  • I tend to remove the fish from the grill or oven when the fish ¾’s cooked and leave to finish cooking in the residual heat. This way you don’t overcook.
  • Serve.

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Phil's Tips

* Nam Pla is a Thai fish sauce you can try using Worcestershire sauce if you are finding it hard to find.

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