Cantonese Style Sea Bream With Chilli And Ginger Broccoli Florets

4 faves
More from this source
Great British Chefs


Add a comment


1 sea bream (approximately 280g), gutted, scaled, thoroughly cleaned and dried

1/2 carrot, cut into batons

1/2 red pepper cut into batons

2 spring onions, roughly chopped

25 g of Chinese mushrooms ,soaked, drained and sliced

2 tsbp of peanut oil, 1tbsp for baking foil and 1tbsp for frying the pepper, carrot and spring onion

2 tbsp of Shaoxing rice wine

2 tbsp of light soy sauce

2 tbsp of oyster sauce

1 tbsp of sesame oil

1/2 tsp of grated ginger

1 clove of garlic, pressed

freshly ground black pepper

1 head of broccoli, approx 600g, stalks removed and cut into florets

1 level tsp of freshly grated ginger

1 garlic clove, pressed

1 bird's eye red chili, sliced with seeds removed

1 tbsp of peanut oil

2 tbsp of soy sauce

1/2 juice of a lime

2 tsp of Shaoxing rice wine

You might also like

Tikka-Style Fish
BBC Good Food
Cantonese Steamed Fish
Just One Cookbook
Sea Bream Escabeche
No Recipes
Sea Bream With Artichokes And Caper Dressing
Steamed Sea Bream In A Paper Parcel
BBC Good Food
Besugo Al Horno (Baked Sea Bream)
BBC Good Food
Sweet & Sour Sea Bream
Sainsbury's Live Well For Less
Dentice Alle Olive (Sea Bream With Olives)
Elizabeth Minchilli in Rome
Spicy Black Sesame Sea Bream With Corn-Coriande...
What's For Lunch Honey?
Whole Roast Bream With Potatoes & Olives
BBC Good Food