Ingredients
- 2 medium sea bream prepared by your fishmonger
- 1 stick of lemongrass
- 2 organic limes
- 8 kaffir lime leaves
- 1 small chili pepper (optional)
- 1 clove of garlic
- 4 sprigs of Thai basil
- 4 sprigs of coriander
- 4 tablespoon(s) soy sauce
- 4 tablespoon(s) nuoc-mâm sauce
- 1 level teaspoon(s) of brown sugar
Preparation
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Preheat the oven to 180°C (th. 6).
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Remove the first leaf from the lemongrass stick and cut it into 4 pieces. Cut 1 lemon into thin slices and squeeze the second to extract the juice.
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Distribute pieces of lemongrass, 1 slice of lemon and kaffir lime leaves in the emptied belly of each sea bream. Place 1 slice of lemon on the back of the fish and hold everything together with kitchen string. Enclose them in parchment paper, place them on a baking sheet and bake them for 20 minutes.
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Meanwhile, deseed the pepper and finely chop it. Peel the garlic clove and crush it using a garlic press. Chop the Thai basil and coriander. Mix the herbs with the soy sauce, nuoc-mâm sauce, lime juice, garlic, chili pepper and brown sugar.
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Remove the sea bream from the oven, open the foil packets and sprinkle them with sauce. Serve with brown rice.
