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Whole roast coriander lemongrass bream
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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
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.
Typical values per serving: