Asian

Low Carb Sweet Chilli Sea Bream and Asian Slaw

by chef Micheal Mckernan

Difficulty: Moderate
20 mins  Preparation 20 mins  Cooking
This is a dish that I personally love, full of taste yet light and healthy. With perfectly balanced flavours, you'll feel like you're having authentic Thai food right in your own home. Dive in with this easy cookalong video.
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Please preheat your oven to 170°C338°F

Ensure the fish has been gutted, scaled.
Metric US/Imperial
  • Sea bream -  1 unit(s)
  • Carrot(s) -  1 unit(s)
  • Lime(s) -  2 unit(s)
  • Fresh coriander -  10 g
  • Sesame seeds -  10 g
  • Red onion -  1 unit(s)
  • Green Chilli -  2 unit(s)
  • Green/ spring onions -  2 unit(s)
  • Fish sauce -  50 ml
  • Sunflower oil -  40 ml
  • Soy sauce -  60 ml
  • Sesame Oil -  10 ml
  • Red cabbage -  220 g
  • Shallots -  2 unit(s)
  • Red chilli  -  2 unit(s)
  • Garlic -  2 glove(s)
  • White Vinegar -  30 ml
  • Sweet soy sauce -  20 ml
  • White sugar -  40 g
  • Ginger -  30 g
Large pan, bowl for mixing the slaw, small pot for sweet chill.
If sea bream is not available sea bass can be used, make sure you are using a sharp knife so you don't damage the fish. A sharp knife also helps the the preparation of the vegetables as it makes slicing and dicing of vegetables mush easier.
Fish, Soy, Sesame.

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