Fried sea bream with spicy sauce

Ingredients

• 1 piece Whole sea bream (≈ 1.2 kg, cleaned, gutted)
• 1 teaspoon Salt (For seasoning the fish)
• 2 tablespoons Wheat flour (To coat the fish)
• 500 ml Vegetable oil (For frying (neutral oil: sunflower or rapeseed))
• 2 tablespoons Fish sauce (Asian fish sauce)
• 1 tablespoon White sugar or brown sugar (To balance acidity)
• 1 clove Garlic clove (Finely minced)
• 3 pieces Fresh chilies (Red or green, sliced into rounds)
• 2 tablespoons Fresh lemon juice (About 30 ml)
• 1 piece Shallot (Sliced across the grain)
• 2 stems Scallion (green onion) (Cut into rounds)
• 15 g Fresh coriander (Coarsely chopped)

Instructions

1. Prepare the fish

   Rinse the sea bream, remove the pectoral fins, then make three cuts on each side down to the backbone. Pat dry with paper towels and lightly salt.

   Time: PT5M

2. Flour the fish

   Sprinkle both sides of the fish with wheat flour, pat to remove excess.

   Time: PT3M

3. Heat the oil

   Pour the oil into the pan and heat to 140 °C. Use a thermometer to check the temperature.

   Time: PT5M

   Temperature: 140°C

4. Fry the sea bream

   Carefully place the fish into the hot oil. Fry 6 minutes on one side, flip with tongs and fry 6 minutes on the other side until golden and crisp.

   Time: PT12M

   Temperature: 140°C

5. Prepare the spicy sauce

   In a bowl, mix fish sauce and sugar until dissolved. Add minced garlic, chili slices and lemon juice. Set aside.

   Time: PT5M

6. Drain the fish

   Remove the fish from the oil and place it on paper towels to remove excess oil.

   Time: PT2M

7. Prepare the aromatics

   Thinly slice the shallot into wide strips, cut the scallion into rounds and coarsely chop the coriander.

   Time: PT3M

8. Mix aromatics into the sauce

   Stir the shallot, scallion and coriander into the spicy sauce. Mix quickly.

   Time: PT1M

9. Plating

   Place the sea bream on a serving plate and generously drizzle with the spicy herb sauce.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

10 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of Whole sea bream: Sea bass, Bar
• Instead of Salt: Sea salt
• Instead of Wheat flour: Rice flour (gluten‑free)
• Instead of Vegetable oil: Peanut oil, Light olive oil
• Instead of Fish sauce: Light soy sauce (reduce salt)
• Instead of White sugar or brown sugar: Honey, Agave syrup
• Instead of Garlic clove: Garlic powder (½ tsp)
• Instead of Fresh chilies: Paprika, Chili powder
• Instead of Fresh lemon juice: Rice vinegar
• Instead of Shallot: Red onion (½)
• Instead of Scallion (green onion): Green onions
• Instead of Fresh coriander: Flat‑leaf parsley

Equipment Needed

• Cutting board
• Chef's knife
• Medium bowl
• Heavy‑bottomed pan or wok
• Cooking thermometer (optional)
• Kitchen tongs
• Plate with paper towels
• Wooden spoon or spatula

Critical Steps — Do Not Skip

• Ensure the fish is well cleaned and dried before flouring.
• Maintain the oil at 140 °C throughout frying.
• Do not overcook the fish to avoid it becoming dry.

Chef Tips from the Video

• For a smokier flavor, lightly grill the sea bream on a griddle before frying.
• Replace fresh chilies with sweet paprika if you prefer less heat.

Troubleshooting

Storage

Refrigerator: Store any leftover fish in an airtight container for up to 2 days.

Freezer: Fried fish can be frozen for 1 month, but the texture will be less crisp.

Room temperature: Do not leave the sauce at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the spicy sauce the day before and keep it refrigerated; add fresh aromatics just before serving.
• Rice can be cooked ahead and reheated by steaming.