Save to your scrapbook

    Whole roast coriander lemongrass bream

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Whole roast coriander lemongrass bream

    • Preparation time: 20 minutes + marinating and resting
    • Cooking time: 30 minutes
    • Total time: 50 minutes + marinating and resting

    Serves: 8


    2 tsp ground turmeric
    2 limes, juice, plus extra wedges to serve
    4 whole sea bream, gutted, cleaned and scaled (this can be done at the fish counter)
    2 tsp cumin seeds
    2 tsp fennel seeds
    2 x 100g packs coriander
    5 cloves garlic
    25g ginger
    3 stems lemongrass, white parts only (5-8cm), dry husky layers removed
    3 green chillies, trimmed
    4 tbsp desiccated coconut
    12 fresh or dried curry leaves
    4 cardamom pods, seeds only
    2 tsp tamarind paste
    3/4 tsp caster sugar
    3 tbsp coconut oil
    Steamed basmati rice, to serve (optional)


    1. Preheat the oven to 200°C, gas mark 6. Mix the turmeric, lime juice and 1 tsp sea salt flakes. Rub over the fish inside and out. Chill, covered for 30 minutes-2 hours.

    2. Toast the cumin and fennel seeds in a dry pan for 2 minutes. When cool, blitz in a food processor with the remaining ingredients (except the fish and a few coriander sprigs) and 1 tsp sea salt flakes to make a coarse paste. Add a splash of water if needed. Taste and add more salt if required.

    3. Rub the herb paste over each fish (inside and out) and loosely wrap individually in a double layer of foil. Scrunch together the foil to make a tent, leaving space for the fish to steam. Put the parcels on a baking tray and roast for 25-30 minutes, until cooked through and the flesh comes away easily from the bone when teased with a fork. You can scrunch the foil back together and serve as parcels so the aromas waft out when opened at the table, or transfer to a platter. Scatter with the reserved coriander and serve with lime wedges and basmati rice, if liked. 

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars