Baked Bream With Asian Flavours

[mrmoshe]

Baked bream with Asian flavours

Chef: Wendy Taylor

from Byron Bay Cooking School

Serves 4

Degree of difficulty: Low

You need:

4 good plate sized very fresh bream

4 kaffir lime leaves

macadamia oil

¼ roasted macadamia nuts

½ cup carrot cut into matchsticks

½ cup green shallots cut into thin strips

6 snow peas cut diagonally into thin slices

2 large red chillies cut into thin strips – or to taste

2 tablespoons finely shredded ginger – or to taste

wedges of pumpkin – baked

coriander leaves

sauce

4 tablespoons fish sauce

4 tablespoon lime juice

2 teaspoons castor sugar

1 tablespoon macadamia oil

Method:

Mix all the ingredients together and stir until sugar is dissolved. Put aside.

Heat oven to 200 degrees. Brush pumpkin wedges with oil and cook for 15 minutes.

Put two deep slashes diagonally on each side of the fish and brush with the oil and insert pieces of lime leaf. Place fish on lightly oiled tray and put in the over to cook for 12 - 15 minutes. While cooking add the carrot, shallots, peas, chilli and ginger to the sauce.

Serving Suggestion:

Place a fishes on the plates, and pour over the vegetable mix, then scatter with the roasted macadamia nuts and chopped coriander leaves.

Serve with a bowl of pumpkin wedges