Ginger & Garlic Gilt Head Bream


1 x 300-400g whole gilt head bream (scaled & gutted)
1 garlic clove
Pinch of grated ginger
1 lemon grass sticks
1 spring onion
1 green pepper
2 tbsp soy sauce


1. Use a sharp knife to make four or five shallow slashes along each side of the bream. Fill each slash with a thin slither of garlic, a pinch of grated ginger and a pinch of lemon zest and season the whole fish.

2. Crush two sticks of lemon grass, place in the bottom of a steamer and sit the bream on top. Steam for 8-10 minutes, or until the flesh in the slashes becomes opaque.

3. Julienne the spring onion and green pepper then place in iced water (this should encourage the vegetables to curl up).

4. To serve, gently warm through 2 tbsp of soy sauce. Place the gilt head bream in a clean plate and spoon the soy sauce over and around the fish. Drain the vegetables, mould into a ball shape and sit on top of the fish.