1 Sea Bream


2 red chillies

1 shallot

25mm piece ginger

2 lemongrass stalks

7g smoked paprika

75ml veg oil

tbs caster sugar

tbs fish sauce

Juice and zest 2 limes

1-2 banana leaves (big enough to wrap the fish)


3 courgettes, cut into long thin slices

handful mint, chopped

1 tsp chilli flakes

4 chopped spring onions

a handful of rocket leaves


juice and zest 2 limes

50ml light soy sauce

100ml olive oil

30ml white wine vinegar


1. Paste – blend until smooth

2. Lay the Sea Bream on the banana leaf, put a few slashes on the skin, rub in half the paste

3. Flip over and repeat

4. Roast at 220C for approx. 15 minutes

5. Salad – griddle the courgettes until there are grill lines

6. Dressing – whisk together, combine with the other ingredients

7. Serve with the fish