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    Whole roast coriander lemongrass bream

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    Whole roast coriander lemongrass bream

    • Preparation time: 20 minutes + marinating and resting
    • Cooking time: 30 minutes
    • Total time: 50 minutes + marinating and resting

    Serves: 8

    Ingredients

    2 tsp ground turmeric
    2 limes, juice, plus extra wedges to serve
    4 whole sea bream, gutted, cleaned and scaled (this can be done at the fish counter)
    2 tsp cumin seeds
    2 tsp fennel seeds
    2 x 100g packs coriander
    5 cloves garlic
    25g ginger
    3 stems lemongrass, white parts only (5-8cm), dry husky layers removed
    3 green chillies, trimmed
    4 tbsp desiccated coconut
    12 fresh or dried curry leaves
    4 cardamom pods, seeds only
    2 tsp tamarind paste
    3/4 tsp caster sugar
    3 tbsp coconut oil
    Steamed basmati rice, to serve (optional)

    Method

    1. Preheat the oven to 200°C, gas mark 6. Mix the turmeric, lime juice and 1 tsp sea salt flakes. Rub over the fish inside and out. Chill, covered for 30 minutes-2 hours.

    2. Toast the cumin and fennel seeds in a dry pan for 2 minutes. When cool, blitz in a food processor with the remaining ingredients (except the fish and a few coriander sprigs) and 1 tsp sea salt flakes to make a coarse paste. Add a splash of water if needed. Taste and add more salt if required.

    3. Rub the herb paste over each fish (inside and out) and loosely wrap individually in a double layer of foil. Scrunch together the foil to make a tent, leaving space for the fish to steam. Put the parcels on a baking tray and roast for 25-30 minutes, until cooked through and the flesh comes away easily from the bone when teased with a fork. You can scrunch the foil back together and serve as parcels so the aromas waft out when opened at the table, or transfer to a platter. Scatter with the reserved coriander and serve with lime wedges and basmati rice, if liked. 

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