Bream with Ginger, Chilli and Lemongrass | Off the Hook | North Coast NSW

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Deb Carr
Feb 20, 2018

Bream with Ginger, Chilli and Lemongrass


Edited: Feb 20, 2018


I cooked this using a fresh Bream from Wallis Lake Fishermen's Co-op - Forster.

  • 1 whole Bream (cleaned)

  • 1 tsp sesame oil + extra for bok choy

  • 1 tbsp finely chopped ginger

  • 1 stalk lemongrass, trimmed, chopped finely

  • 1 tsp finely grated lemon rind

  • 1/4 cup lime juice

  • 1/4 cup caster sugar

  • 1/3 cup water

  • 1 tbs fish sauce

  • 2 fresh long chillies, seeded, sliced thinly

  • lime wedges and fresh coriander sprigs to, to serve

Preheat oven to 180°c


Make the sauce:

Place sugar and ¼ cup (60ml) of the water in a small saucepan over a medium-high heat; stir, without boiling, until sugar is dissolved. Raise the heat and cook until the syrup starts to turn light golden brown. Add the fish sauce, sesame oil, lime juice and 1 tablespoon water and still until it starts to slightly thicken. Remove from heat and set aside.


Remove the outer leaves of lemongrass stalks and cut into rounds.


Baste the Bream with sauce on both sides and place in baking tray that has been lined with foil. Top with half the ginger, chilli and lemongrass and put the remaining in the cavity of the fish. Pour over the rest of the sauce making sure it does not escape from the foil (wrap the foil loosely around the fish to make a pocket and cook for about twenty minutes, opening the foil to baste regularly).


Serve with lime wedges, chilli and coriander.

Serve with cooked bok choy tossed in 1 tsp sesame oil, ginger and splash of soy sauce.

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