Whole bream with ginger sauce recipe

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  • Cuisine: Modern Asian
  • Serves 4

Ingredients

2 bream (approx. 600g, cleaned and scaled)
Salt & freshly ground pepper
1/2 lemon
1 spring onion, cut into pieces

For the ginger sauce:
100 g ginger
2 tbsp soy sauce
3 tbsp sugar
1 tbsp rice wine (Shao Hsing; also known as Shaoxing)
2 tsp salt
4 tbsp brown rice vinegar
2 tbsp lotus root starch
1 tbsp sesame oil
3 tbsp oil
300 ml vegetable stock

In addition:
1/2 leek (only the white part) finely shredded
2 - 4 chilli rings
4 chillies, slit open to make 'flowers'
Coriander
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Preparation


Wash and dry the fish and season with salt and pepper. Put into boiling water with the spring onions, 2 slices ginger and the lemon half and cook over a medium heat for 2-3 minutes (the fish is cooked when the eyes bulge out). Take the fish out, put on a platter and keep warm in the oven at 80°C.

For the sauce, peel and finely chop the ginger. Heat the oil in a pan, briefly sweat the ginger, then add the wine and stock. Add the soy sauce, sugar, vinegar and salt and bring to the boil. Dissolve the lotus root starch in 4-5 tbsp cold water and stir into the boiling sauce. Put half of the sauce into a small dish. Strain the rest of the sauce through a sieve, put the drained ginger on top of the fish and pour the sauce around.

Serve immediately garnished with bundles of shredded leek in chilli rings, chilli flowers and coriander. Serve with rice

Photography:

If you enjoyed this Whole bream with ginger sauce recipe then browse more Modern Asian recipes, seafood recipes, entertaining recipes and our most popular hainanese chicken rice recipe.

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