Sea Bream in Baked Garlic
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large fish (sea bream), excluded
- 15 cloves garlic
- Oil (sunflower oil)
- 1 teaspoon salt
For the sauce:
- 5 tablespoon fish sauce
- Coriander green, fresh
- 1 lemon (s), add the juice from it
- 2 chilli pepper (s) (Thai), red, fresh
- 3 cloves garlic
Print Recipe
Pin Recipe Instructions
- Chop the garlic and roughly pound it in a mortar. Rub or fill the gutted sea bream from the inside and outside. Let it steep (at least 2 hours, ideally overnight).
- Heat the oil in a large pan (the fish should fit comfortably in it). The sea bream should be fried swimming in the oil. Gently season with salt just before frying.
- Now fry the fish for 10 minutes on each side. Be careful not to get too hot, otherwise the garlic will not be burned nice brown, but black.
- Arrange the fish on plates. Drain the garlic pieces briefly on kitchen paper and place on top of the fish.
- There is also fragrant rice, basmati or jasmine rice.
- For the sauce, mix the fish sauce and lemon juice in the desired proportions. Add the pressed garlic, chillies and coriander greens (cut into small pieces).
- The sauce is sparingly poured over fish and rice. Depending on your taste, very spicy and hot.
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