How To Make Sea Bream With Chilli Sauce

Step 1: You will need.

Step 2: Deseed and soak the chillies.

Using the large knife, remove the tails from the chillies. Cut down them horizontally and split them open. Deseed the chillies (wash your hands immediately after handling chillies). Soak them in a jug of hot water for 10 minutes.

Step 3: Blend.

Now add the softened chillies to the blender and add 5 tablespoons of the chilli water. Finally, blend into a rough purée.

Step 4: Finish the sauce.

Pour the puréed chilli into the small saucepan and add the honey, garlic, cumin, red wine vinegar and season with salt. Allow the chillies to simmer before removing from the heat. Stir occasionally.

Step 5: Score the fish.

Using the large knife again, score the fish by making diagonal criss-cross lines onto the skin on both sides of the fish (about half a centimetre deep).

Step 6: Season the fish.

You should season the fish on both sides with salt and pepper then rub flour into the skin. Be sure to shake off any excess flour.

Step 7: Fry the fish.

Place the large saucepan on a high heat and add the oil. Allow the oil to heat through. Using the slotted spoon, carefully lower the fish into the oil and fry for 4-5 minutes on each side. Once cooked, transfer to a tray covered with a kitchen towel.

Step 8: Presentation.

Finish by transferring the fish onto a serving plate and spoon over with the sweet chilli sauce. Garnish with coriander and serve. Great with steamed rice and a glass of ice cold water.