Grilled Sea Bream with XO Sauce

Ingredients

• 1 fish Whole sea bream (cleaned, scaled, gutted, about 350 g)
• 2 tbsp XO sauce (spicy sauce made with seafood)
• 2 tbsp Light soy sauce (or light soy sauce)
• 1 tsp Sugar (white or cane)
• 1 tsp Sesame oil (flavored, add at the end of cooking)
• 2 cloves Garlic (finely sliced)
• 1 cm Fresh ginger (grated)
• 1 small Shallot (diced fine)
• 2 small Red sweet chilies (seeded and diced fine)
• 5 sprigs Fresh cilantro (for garnish)
• 2 tbsp All-purpose flour (to coat the fish)
• 1 pinch Salt
• 1 pinch Black pepper
• 2 tbsp Vegetable oil (sunflower or peanut) (for cooking the fish)

Instructions

1. Prepare the aromatics

   Finely slice the shallot, chop the garlic, grate the ginger and dice the sweet chilies.

   Time: PT5M

2. Prepare the cooking sauce

   In a small bowl, mix the XO sauce, light soy sauce and sugar until smooth.

   Time: PT2M

3. Prepare the fish

   Remove the fish fins, make three 1 cm deep incisions on each side, season with salt and pepper, then lightly coat with flour, tapping off excess.

   Time: PT5M

4. Cook the fish

   Heat the pan over medium heat, add the vegetable oil and, once hot, place the fish. Cook 3‑4 minutes each side until the flesh flakes easily and the skin is golden.

   Time: PT10M

   Temperature: moyen

5. Make the sauce in a sauté pan

   In a sauté pan, heat 2 tbsp oil, add garlic, shallot and ginger, sauté for 30 seconds without browning.

   Time: PT1M

   Temperature: moyen

6. Incorporate the XO mixture

   Pour the XO‑soy‑sugar mixture into the sauté pan, bring to a gentle boil and let simmer for 1 minute.

   Time: PT1M

   Temperature: moyen

7. Finish the sauce

   Add the diced sweet chilies and sesame oil, stir quickly for 15 seconds.

   Time: PT30S

   Temperature: moyen

8. Plating and serving

   Place the cooked fish on a serving plate, generously drizzle with sauce, sprinkle cilantro leaves and serve immediately with white rice.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

10 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole sea bream: Sea bass, Bar
• Instead of XO sauce: Seafood chili paste
• Instead of Light soy sauce: Tamari
• Instead of Sugar: Honey, Maple syrup
• Instead of Sesame oil: Peanut oil
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Fresh ginger: Ground ginger (1/2 tsp)
• Instead of Shallot: Red onion (½)
• Instead of Red sweet chilies: Mild jalapeño
• Instead of Fresh cilantro: Flat parsley
• Instead of All-purpose flour: Cornstarch
• Instead of Vegetable oil (sunflower or peanut): Olive oil (for medium heat cooking)

Equipment Needed

• Chef's knife
• Cutting board
• Mixing bowl
• Measuring spoons
• Heavy‑bottomed pan (28‑30 cm diameter)
• Spatula or kitchen tongs
• Serving plate

Critical Steps — Do Not Skip

• Score the fish and coat it properly to prevent tearing during cooking.
• Heat the pan before adding the fish to achieve a crispy skin.
• Do not let the garlic burn while sautéing the aromatics.

Chef Tips from the Video

• Use freshly grated ginger for a brighter aroma than ground ginger.
• For ultra‑crispy skin, lightly dust with cornstarch before flouring.
• A splash of lime juice just before serving lifts the spicy notes of the XO sauce.

Troubleshooting

Storage

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

Freezer: Do not freeze already cooked fish; the texture will deteriorate.

Room temperature: Unused sauce can be kept at room temperature for up to 1 hour, then refrigerated.

Make-Ahead Tips

• Prepare the XO‑soy‑sugar sauce the day before and keep it refrigerated.
• Season the fish and let it rest for 10 minutes before cooking for more flavor.