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    Thai Steamed Bream1

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    Thai Steamed Bream1

    This white-fleshed fish is the only species of sea bream found in New Zealand (it is also known as snapper). It is fished from the waters around North Island and northern parts of the South Island from October to April and air-freighted fresh to Waitrose shops. Red sea bream is suitable for most types of cooking. The whole bream is gently steamed and infused with the flavours of lime, chillies and garlic to make a healthy and impressive main course for two. This recipe is really simple to make - ask the service counter staff to clean and scale the fish.

    • Preparation time: 15 minutes
    • Cooking time: 12 minutes
    • Total time: 27 minutes 30 minutes

    Serves: 2


    • 2 green chillies, deseeded and finely chopped
    • 1 clove garlic, finely chopped
    • 2 tbsp Bart Spices Thai Fish Sauce
    • Finely grated zest and juice of 3 limes
    • 6 salad onions, cut into 4cm lengths


    1. Rinse the fish under cold running water and pat dry with kitchen paper. Using a sharp knife, make 5-6 diagonal slashes on each side of the fish. Place on a heatproof plate or dish that will fit into a wok, steamer or large pan.
    2. In a bowl, mix together the chillies, garlic, fish sauce and lime juice, then pour over the fish.
    3. Set aside 1 tsp of the lime zest, then scatter the remainder over the fish. Sprinkle with the salad onions, then leave to one side for 10 minutes to allow the flavours to infuse.
    4. Meanwhile, fill a wok, steamer or large pan with 3-4cm boiling water and place a trivet or upturned heatproof plate on the base. Place the plate or dish with the fish on it on the trivet or upturned plate, bring the water to the boil, then cover the wok, steamer or pan with a tight-fitting lid or piece of foil. Steam for 12-14 minutes, until the fish is just cooked.
    5. Transfer to a serving platter, garnish with the reserved lime zest and serve with steamed Waitrose Thai Fragrant Rice.

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    Cook's tips

    The fish is just cooked when the flesh is opaque and parts easily from the bone.


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