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One of the fish that I like most here in Ireland is sea bream. Why? Because it is one of the tastiest fish I have ever tasted, in addition to that, it has less bones compared to others that you have to worry about. It has a wonderfully clean taste and satisfying meaty texture. Although I have mentioned that sea bream has less bones compared to other fish, I got a simple tips when buying sea bream, choose the bigger once because larger specimens have better meat to bone ratio, making bones easier to remove.

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So what kind of a fish is sea bream?  According to inland seafood, sea bream are part of the marine sparid fishes. The Sparidae family is also know as porgies. These fish have certain distinctive features that make them easily identifiable. Their bodies are relatively flat. The line from the dorsal area to the front of the fish descends very rapidly giving the face a flattened appearance, especially when viewed in profile. Color varies widely from species to species, mainly depending on water type and environment. In blackish waters, for example, sea bream tend to be darker, with shades of blacks and grays to help the fish blend in with its environment. Some fish, in other areas, even have a bright red appearance, showing how diverse members of the family can be. The front of many sea breams are broad and flat, ideally suited for crushing small crabs and clams.[12]

Wow I didn't know that sea bream were fed by small crabs and clams considering that they have a hard shells, that sounds interesting. How about you guys? What do you know about sea bream... share it with us by leaving a comment below.

In this blog, we will not only show you how to cook a grilled sea bream, but also we will give you a simple tips on how to prevent the skin from sticking to the foil, pan or grilling surface. It is one of the problem that I have encountered before, not until I have discovered this technique and from then on the fish skin remained intact until it is cooked. And I find it really amazing. So I hope guys this blog will help you in a little way, but bare in mind....every little helps!

Our ingredients are super duper simple and everything is listed below.

  • 1 or 2 big sea bream
  • 1 big lemon
  • 1/2 medium onion 
  • 1 medium tomato
  • 1 inch thick ginger
  • 1 tsp salt
  • 1 tbsp fish sauce

  • Foil or grilling pan
  • Tongs

  1. Make sure sea bream is clean. All the gills and intestines are removed. You can remove or leave the scales, depending on your preference.
  2. Pre-heat the oven to 200 degrees Celsius for at least 5 mins.
  3. Chop the onion, ginger and tomato into small pieces. I personally recommend to remove the seeds for the reason that I have read before that it is bad for our guts, because it contains lectin that can cause digestion issues.[13] 
  4. Mix the 3 chopped ingredients and add fish sauce.
  5. Stuff the abdomen of sea bream with the chopped mixture.
  6. Cut the lemon flat round.
  7. In a grilling pan or foil, aligned the lemon like the shape of the fish.
  8. Put the sea bream on top of the lemon. In this way, it will prevent direct contact of the fish to the foil or grilling pan, therefore will prevent it from sticking to the pan or foil. If you are using foil, bring the side up and seal the end part, this will help catch the juices dripping from the fish.
  9. Sprinkle few pinch of salt all over the fish.
  10. Now put the sea bream to the oven. Check regularly. 
  11. Wait until the up side turned to golden brown, then  you can turn to other side for even cooking. Be cautious while turning as the fish is so soft at this stage and can easily disintegrate.
  12. Once both sides are golden brown and cook, you can remove it to the oven.
  13. Place it in a serving plate. Best serve together with steam rice and hot chilli and garlic vinegar dip.
  14. Enjoy!
  • Mix 2 tbsp vinegar with 1 gloves of mince garlic, pinch of chilli powder, 1 tsp of fish sauce and pinch of black ground pepper.

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