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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