“Steaming retains the fresh, natural flavour and texture of fish better than anything else. ” – Martin Wishart


Cooking Time: 45 minutes

Serves: 4


4 sea bream fillets, each weighing 150–200g

1 shallot
1 garlic clove
1 small red chilli
20g of fresh ginger
1 kaffir lime leaf
1 tbsp of vegetable oil
5g of ground cumin
300g of coconut milk
10g of coriander
2 tbsp of fish sauce
2 limes
20g of palm sugar

250g of jasmine rice

40g of fresh rocket leaves, washed

1) Wash the rice thoroughly and allow it to soak in cold water for 30 minutes

2) Meanwhile, make the coconut sauce. Peel and finely chop the shallot, ginger, garlic and red chilli

3) Place a medium-sized saucepan on a low heat and add the oil. Place the chilli, shallot, ginger, kaffir lime leaf and garlic in the pan and cook gently without allowing it to colour

4) Next add the ground cumin and cook out for 1 minute. Add the coconut milk, palm sugar and fish sauce, bring to a simmer and cook for 10–15 minutes. Once cooked, remove from the heat, grate in the lime zest and squeeze in the juice. Chop the coriander and add this to the sauce, reserve to one side

5) Drain the soaked rice and place in a heavy-based saucepan. Add 400ml of boiling water, bring to the boil and cover with a tight-fitting lid. Reduce to a low heat and simmer for 15–20 minutes, or until all of the water has been absorbed and the rice is tender

6) While the rice is cooking, season the fish with salt and place in a steamer above a pan of gently simmering water. Place the lid on and steam for 6–8 minutes until just cooked. Remove the pan from the heat and remove the lid from the steamer basket

7) Gently warm up the coconut sauce to serve

8) Remove the rice from the heat and remove the lid. Fluff up the rice grains with a fork and serve immediately alongside the fish, topped with some rocket leaves and a couple of spoonfuls of the coconut sauce

Recipe courtesy of Martin Wishart of

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