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Filipino Sea Bream

When Josie from Britain's Best Home Cook came to visit me she showed me how to gut whole Sea Bream. Josie made Sea Bream 2 ways on Episode 2 of Britains Best Home Cook.


We fried the fish whole then made an escabeche sweet & sour sauce. From start to finish this took minutes to make and it was so delicious. Full recipe below...

For the Sauce:

3 tablespoons sugar

1/3 cup vinegar

1/2 cup red bell pepper, cut into strips

1/2 cup green bell pepper, cut into strips

1/2 cup carrots, cut into strips

1/4 cup ginger, cut into strips

1 onion, sliced

3 cloves garlic, minced

2 tablespoons cooking


salt & pepper to taste

1 lemon

1 lime


Method for the Sauce:

1. In a saucepan, saute garlic, ginger, and onion in 2 tablespoon oil. Add carrots, bell peppers and sugar. Add lemon and lime juice. Add salt and pepper to taste. Let it simmer until sauce thickens while stirring occasionally. 2. Pour sauce over the fried fish and serve. Garnish with spring Onions and Coriander/parsley leaves


Frying the Fish:


Whole Sea-bream or Sea bass

1 tsp. Sea salt

1/4 cup Vegetable cooking oil for frying.

1, Score the fish twice in each side. Season fish with salt. Heat oil in a frying pan and once oil is hot, fry fish one side of at a time until golden brown. Remove fish from pan and place it on a serving plate.

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