This dorade royale, or sea bream, kept reproaching me everytime I opened the freezer.
It’s darkened, glacial eye a testimony to it’s “past the due date” freshness and it’s probable dry, tasteless flesh. Still, it worried me that I had not cooked it and, not able to take it anymore, I wrenched the ******* from the freezer and tried to think of something to do with it.
My head a perfect vacuum, I went to the Rasa Malaysia site and found this. My recipe is not accurate but close enough. For instance, I added some strips of pretty yellow chillies that were beaming at me from the refrigerator and didn’t peel the ginger strips.
Worst of all, I sprinkled the fish with fleur de sel de Guerande, before cooking. Yes, yes I know, you salt connoisseurs and professional chefs are tut, tutting that fleur de sel is a finishing salt. Me for the guillotine. Still, it’s my kitchen
When we were shopping in the only store worth a shopping trip in Stuttgart, Fresh Paradise, I bought a fish pan whose price so offended my husband that he was definitely unfriendly for about 3 days I used it to deep fry the fish today and it is perfect!
I ate this plain. It was flavorful and the flesh was not dried out, but fresh is best. Still, you might want to make some steamed rice to go with. One less thing in the freezer, one less worry.
Soy Ginger Sea Bream
1 fresh sea bream, cleaned, scaled, etc. or let the fish monger do it
Fleur de sel de Guerande or sea salt
2 inches fresh ginger, cut into strips
1 tbsp peanut oil
3 tablespoons soy sauce
1 tablespoon Sake
4 tablespoons water
2 dashes white pepper powder
1/4 teaspoon sesame oil
2 tablespoons sugar
Peanut oil for deep frying
1-2 large scallions, cut into strips
1-2 yellow chillies, cut into strips
Slash the fish 4 or 5 times diagonally on both sides, then sprinkle with the salt. Set aside.
Fry the ginger strips in the peanut oil until brown, remove and set aside. Pour the soy sauce, sake, water, pepper, sesame oil and sugar into the same pan, bring to a boil, then keep warm.
Deep fry the fish, place in a serving dish, pour the soy sauce mixture over the fish, then garnish with the scallions, chillies and fried ginger.