Thai Style French Sea Bream

I love the teeth

Our 13 year old daughter salivates each time she passes the fish stall in the market.  She actually “gazes longingly”.   Same thing with the Brussel sprouts.   Fish today, brussel sprouts on Monday.

I have to confess that I am vaguely intimidated by the French fish stall because I’m not familiar with the French fish names.  I got lucky today.  I chose a royal dorade which is an upscale sea bream.   Fish here is so expensive!   You would think that France is landlocked.

The woman at the stall gutted and scaled the fish at my request.   I scored them on each side, squeezed lime juice on the outside and in the cavity and salted with, of course, sea salt 🙂

A few weeks ago, I read somewhere about a nifty way of peeling garlic.   You flatten the garlic with the side of a chef’s knife and the peel comes right off.  So cool!

Thai Sauce

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 3 pulses.   Add the water, lime juice, soy sauce, fish sauce and brown sugar and blend.   Pour this mixture into a sauce pan, add diced bell pepper and cook for about 5 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 and sliced red peppers.

About cookinginsens

An American living in Burgundy, France
This entry was posted in Cooking, fish, Food and Wine, Main dishes, Thai and tagged , , , , . Bookmark the permalink.

3 Responses to Thai Style French Sea Bream

  1. Jade says:

    c’etait exelent et le plat etait bien presenter 🙂

  2. briarrose says:

    Wonderful, spicy sauce.

  3. Pingback: Crispy Fried Pork Belly, Chicken and Noodle Salad | Cooking in Sens

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