donderdag, 28 februari 2008

the naked chef:zeebaars gegrild met thaidressing

 Wok-fried crispy bream with steamed greens and Thai dressing

for the Asian marinade:

  • 4 sticks of lemon grass, crushed and bruised
  • 2 small handfuls of kaffir lime leaves, torn
  • 4 tablespoons soy sauce
  • 4 cloves of garlic, crushed
  • 2 thumb-sized pieces of ginger, peeled and chopped
  • 2 fresh red chillies, finely chopped
  • 4 limes, halved, juiced and skin squashed
  • 20 good lugs of olive oil


for the Thai dressing:

  • 4 tablespoons fresh lime juice
  • 3 tablespoons olive oil
  • 1 tablespoon sesame seed oil
  • 1 tablespoon soy sauce
  • a good pinch of brown sugar
  • 1 tablespoon fresh ginger, peeled and finely chopped
  • ½ clove of garlic, finely sliced
  • 1 fresh red chilli, deseeded and finely sliced
  • a large handful of fresh coriander and basil, chopped
  • 2 x 285-400g/10-14oz royal or grey bream
  • sunflower oil
  • a piece of potato
  • flour, for dusting

• 2 good handfuls of Chinese greens (spinach, pak choi, bok choi, Chinese broccoli)  

for the Asian marinade:

  • 4 sticks of lemon grass, crushed and bruised
  • 2 small handfuls of kaffir lime leaves, torn
  • 4 tablespoons soy sauce
  • 4 cloves of garlic, crushed
  • 2 thumb-sized pieces of ginger, peeled and chopped
  • 2 fresh red chillies, finely chopped
  • 4 limes, halved, juiced and skin squashed
  • 20 good lugs of olive oil


for the Thai dressing:

  • 4 tablespoons fresh lime juice
  • 3 tablespoons olive oil
  • 1 tablespoon sesame seed oil
  • 1 tablespoon soy sauce
  • a good pinch of brown sugar
  • 1 tablespoon fresh ginger, peeled and finely chopped
  • ½ clove of garlic, finely sliced
  • 1 fresh red chilli, deseeded and finely sliced
  • a large handful of fresh coriander and basil, chopped
  • 2 x 285-400g/10-14oz royal or grey bream
  • sunflower oil
  • a piece of potato
  • flour, for dusting

• 2 good handfuls of Chinese greens (spinach, pak choi, bok choi, Chinese broccoli)

Start by making your Asian marinade - just pound all the dry ingredients in a pestle and mortar, transfer to a bowl and stir in the lime juice and oil. Slash the bream on both sides, about 1cm (1/2 inch) deep, in a criss-cross fashion. Rub the marinade into the fish, getting it into the cuts and the belly. Let this sit for up to an hour.

Meanwhile make your Thai dressing. Just chuck all your dressing ingredients into a jam jar, tighten the lid and shake up.

Heat a wok with about 5-7.5cm/2-3 inches of sunflower oil in. Put a bit of potato into the oil and when it is nicely golden you know the wok is hot enough - be very careful with the hot oil. Remove the bream from the marinade and pat dry with kitchen paper. Dust each fish with flour, shaking off any excess. Then carefully place each fish into the wok and fry for 3 minutes on each side. The skin will go amazingly crispy. Steam the greens in a colander above boiling water until tender. To serve, place the greens on a plate, put the fish on top, and smear and drizzle with the Thai dressing.

11:08 Gepost door johan in dé chefs koken voor u! | Permalink | Commentaren (0) | Tags: zeebaars, jamie oliver, recepten, visrecepten, vis, thai | |  del.icio.us | | Digg! Digg |  Facebook | |  Print |

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