Low Carb Sweet Chilli Sea Bream and Asian Slaw

• Sea bream -  1 unit(s) 1 unit(s)
• Carrot(s) -  1 unit(s) 1 unit(s)
• Lime(s) -  2 unit(s) 2 unit(s)
• Fresh coriander -  10 g 0.4 oz
• Sesame seeds -  10 g 0.4 oz
• Red onion -  1 unit(s) 1 unit(s)
• Green Chilli -  2 unit(s) 2 unit(s)
• Green/ spring onions -  2 unit(s) 2 unit(s)
• Fish sauce -  50 ml 3.4 Tbsp
• Sunflower oil -  40 ml 2.7 Tbsp
• Soy sauce -  60 ml 0.3 cup(s)
• Sesame Oil -  10 ml 0.7 Tbsp
• Red cabbage -  220 g 7.8 oz
• Shallots -  2 unit(s) 2 unit(s)
• Red chilli  -  2 unit(s) 2 unit(s)
• Garlic -  2 glove(s) 2 glove(s)
• White Vinegar -  30 ml 2 Tbsp
• Sweet soy sauce -  20 ml 1.4 Tbsp
• White sugar -  40 g 3.2 Tbsp
• Ginger -  30 g 1.1 oz

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.