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Butterflied sea bream is brushed with a smoky garlic, ginger and tamari marinade, grilled until lightly charred, then served with a sharp tomato, red onion and lime relish and jasmine rice.
Difficulty
medium
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Servings
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Ingredient amounts update below
Servings
1–12 servings
Estimated nutrition per serving
For 2
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Get everything ready
In a shallow dish, combine the garlic, ginger, lime zest and juice from 1 lime, tamari, 1 tablespoon rice vinegar, oil and black pepper. Pat the fish dry, make a few shallow cuts through the thickest flesh and rub the marinade over both sides and into the cuts.
Timer available in cooking mode · 5 min
Cover and leave at room temperature for 10 minutes while you prepare the relish and heat the barbecue or griddle. Do not marinate fish for longer at room temperature.
Timer available in cooking mode · 10 min
Combine the tomatoes, red onion, spring onions, chilli and coriander. Add the remaining lime juice, 1 tablespoon rice vinegar and 1 teaspoon tamari. Season with a small pinch of salt, mix well and set aside for the flavours to mingle.
Timer available in cooking mode · 5 min
Rinse the jasmine rice in a sieve until the water runs mostly clear. Put it in a saucepan with the water and a pinch of salt.
Timer available in cooking mode · 3 min
Step by step
Bring the rice to the boil, cover with a tight-fitting lid and reduce to the lowest heat. Cook for 12 minutes without lifting the lid. Remove from the heat and leave covered for 5 minutes, then fluff with a fork.
Timer available in cooking mode · 12 min
Heat a barbecue or cast-iron griddle to medium-high. Clean the grill bars well and brush lightly with oil. Lift the fish from the marinade, allowing excess liquid to drip away so it will char rather than steam.
Timer available in cooking mode · 5 min
Place the fish skin-side down and grill with the lid down where possible for 7 to 8 minutes, until the skin is crisp and releases easily. Turn carefully using two fish slices, then grill for 6 to 8 minutes more, until the thickest flesh is opaque and flakes easily. If using 800 g sea bream fillets instead, grill skin-side down for 4 to 5 minutes, then turn for 1 to 2 minutes.
Timer available in cooking mode · 15 min
Transfer the fish to a warmed platter and rest for 2 minutes. Lift away any visible pin bones and remind diners to check carefully for bones before eating. Spoon over half the lime relish and serve the remaining relish alongside the jasmine rice.
Timer available in cooking mode · 2 min
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