House of Asia > Recipes > Sea bream in coconut milk

Sea bream in coconut milk

20 min + 20 baking

4 servings

mild

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Succulent sea bream baked in creamy coconut milk with miso paste, lime, and shallots. This dish combines the tenderness of the fish with the depth of Asian flavors. A spectacular yet simple way to enjoy fish with a fresh twist!

Asian 15-30 minutes

Ingredients

4 sea bream, cleaned and washed
juice of 1 lime
400 ml coconut milk 12-14%
40 ml light soy sauce
2 shallots, thinly sliced
1,5 tablespoons miso dashi paste
1 teaspoon of colored peppercorns
0,5 bunch of parsley, salt and pepper

A method of preparing

Pat the fish dry and score it in a crisscross pattern. Season with salt and pepper and drizzle with lime juice.
Place parsley sprigs inside the fish.
Pour coconut milk into a pot, add soy sauce, miso paste, and pepper. Bring to a boil.
Preheat the oven to 180°C. Place the fish in a baking tray lined with parchment paper.
Pour the prepared marinade over the fish and place the shallot rings on top.
Bake the bream for 18-20 minutes.
Serve the fish with the sauce.