I’ve made this plate before with dorade royale or French sea bream and it was just as good or maybe better than the last time. Pretty much, you can’t go wrong with fresh, correctly cooked fish.
Today I had my sous chef Bandit with me as I assembled the ingredients for the sauce. She knows good fish when she smells it and provided excellent advice on what to do with the fish head after preparation.
I like the little, yellow racing stripe on the noses of these fish. Elegant.
Thai Sea Bream with Udon Noodles
1 cup of fresh coriander
3 large cloves of garlic, chopped
2 de-seeded red scotch bonnets
1 inch of fresh ginger sliced
1/3 cup of water
1 tbsp lime juice
1 tbsp soy sauce
2 tbsp fish sauce
2 tbsp brown sugar
1/2 red or green bell pepper, diced
Chop the coriander, garlic, scotch bonnets and ginger in a food processor, about 8 pulses. Put the water, lime juice, soy sauce, fish sauce and brown sugar in a sauce pan and bring to a boil. Add the chopped vegetables and diced bell pepper and cook for about 3 minutes on medium flame. Set aside.
Score fish and squeeze lime juice on both sides and in the cavity. Salt, and allow to rest for about 15 minutes. Pat dry with paper towels. Deep fry the fish in about 1 cup of vegetable oil, 4-5 minutes per side. Garnish with cucumbers, coriander, sliced red peppers and serve with udon noodles.