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Home > Recipes and Tips > Sea bream in the chilli and cucumber

Sea bream in the chilli and cucumber

For 2 persons


  • 1 emptied sea bream and ecaillée (either fish Vivaneau or Bar)
  • 60 ml d 'huile plant
  • 4 sliced thinly scallions
  • 1 pod d 'ail finely hacked
  • 1 spoon with coffee of rasped cool ginger
  • 3 small red épépinés and finely hacked chilli
  • 2 spoon has soup of brown sugar
  • 1 spoon has soup of purée of tamarind
  • zest and juice of 1 lime
  • 2 tablespoonful of nuoc-mâm
  • 1 tiny peeled cucumber and to cut in stick
  • Vegetable oil for the frying
  • 1 tablespoonful of leaves of carved coriander


  • Indent the fish on every face by drawing rhombs
  • Made heat oil in Wok or jumper
  • When oil smokes, melt scallions 2 minutes
  • Add garlic, the ginger and the chilli
  • Let brown 1 minute
  • Blend the sugar, the tamarind, green lemon juice and the nuoc-mâm
  • Pour this sauce into Wok or jumper
  • Let boil 30 seconds
  • When sauce begins thickening, incorporate the cucumber and withdraw Wok or jumper of fire
  • Transfer sauce in a small saucepan and reserve
  • Clean Wok or the jumper
  • Fill Wok or jumper d 'une big quantity vegetable oil
  • Plunge delicately the fish in l 'huile very hot
  • Let fry 4 - 5 minutes
  • Attention!! the skin should not stick on Wok or on jumper
  • to Go back once in the course of baking
  • During this time warm up sauce
  • Drain the fish on some absorbing paper
  • Glaze the fish of sauce
  • Intersperse with zest of the lime and with coriander
  • Serve without waiting
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