Vietnamese stuffed sea bream recipe | EUROtoday

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I first had a dish like this many moons in the past at a pal’s Vietnamese restaurant, Cay Tre in London. I like to roll it out when individuals are coming spherical. You could make this with sea bass, John Dory or gray mullet in addition to bream. Serve it with Asian greens, rice or noodles, relying on what you fancy.


Prep time: 25 minutes

Cook time: 25 minutes




For the fish

  • 500g minced pork
  • 6 spring onions, finely chopped
  • 80g galangal or ginger, peeled and grated
  • 4 lemongrass stalks, trimmed and finely chopped
  • 60ml fish sauce
  • 4 tbsp chopped coriander
  • 1 massive sea bream, or 2 smaller fish (about 1kg every), gutted, scaled and fins trimmed
  • vegetable or corn oil, for brushing

For the sauce

  • 100g root ginger, pores and skin scraped, and finely chopped
  • 3 spring onions, finely sliced
  • 250ml fish inventory
  • 100ml mild soy sauce
  • 15g caster sugar
  • 50ml fish sauce
  • 2-3 tsp cornflour, diluted in somewhat water
  • 2 medium crimson or inexperienced chillies, finely chopped, seeds and all
  • 2 tbsp finely chopped coriander


  1. Preheat the oven to 220C/200C fan/gasoline mark 7.
  2. Mix collectively the minced pork, spring onion, galangal or ginger, lemongrass, fish sauce and chopped coriander, and season. Stuff this into the cavity of the ocean bream.
  3. Using a pointy knife, make 5-6 slices alongside the aspect of the fish that’s dealing with up, slicing solely about 1cm into the flesh.
  4. Place the fish in a roasting tin. Season, drizzle or brush with oil and roast within the oven for 20-25 minutes, till the stuffing is scorching all through and the fish pores and skin is crisp. You can take a look at it with the purpose of a knife.
  5. Meanwhile, to make the sauce, put the ginger in a pan with the spring onion, fish inventory, soy sauce, caster sugar and fish sauce. Add 100ml water and simmer gently for 5-6 minutes, then stir in sufficient of the cornflour combine to thicken it barely. Add the chillies and coriander and simmer gently for one more minute.
  6. Transfer the fish to a serving dish, pour over the sauce and serve instantly.