Grilled bream with cucumber and tamarind relish
This recipe for grilled bream fillets is from head chef Tim Yates at the East London restaurant 100 Hoxton. Serve the fish with a tangy relish, wrapped in a banana leaf - you can buy banana leaves from Asian groceries or thai-food-online.co.uk.
- 2 large bream filletsskinned
- for wrapping banana leaf or foil
marinade
- 1 red chilliseeded and chopped
- 1 tsp shrimp paste
- 1 small shallotschopped
- 1½ tsp caster sugar
- ½ limejuiced
- 1 stalk lemongrasschopped
- ½ tsp ground turmeric
- 1 tbsp vegetable oil
cucumber relish
- 1 red chillisliced
- ½ cucumberseeds scraped out and sliced
- ½ shallotthinly sliced
- 1 tsp golden caster sugar
- 1 tsp fish sauce
- 2 tbsp tamarind paste
- to serve (optional) coriander sprouts
Nutrition: per serving
- kcal161
- fat5.1g
- carbs14.5g
- fibre0.5g
- protein14.3g
- salt1g
Method
step 1
To make the cucumber relish, mix all the relish ingredients together with a pinch of salt and leave to sit.
step 2
To make the marinade, blitz all the marinade ingredients in a food processor with a pinch of salt. Rub the marinade over the fish then leave for 15 minutes.
step 3
Heat a griddle or grill until very hot. gently scrape the excess marinade off the fish. Wrap each fillet in banana leaf or foil to make a parcel.
Heat a griddle or grill and cook the parcels for 3 minutes on each side or until cooked through (unwrap one to check).
Serve with the cucumber relish and some coriander sprouts.