Whole Sea Bream With Coconut & Swarnadwipa Recipe
Make Whole Sea Bream With Coconut & Swarnadwipa Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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FISH & MEAT
Method
FISH & MEAT
- 1
Pat the sea bream dry with paper towels. Score a few shallow cuts on both sides. Season inside and out with salt and a pinch of turmeric; set aside for 10 minutes to penetrate.
FISH & MEAT
- 2
- 3
Heat the coconut oil in a wide skillet over medium heat. Add the aromatics and sauté until softened and fragrant, about 3–4 minutes.
FISH & MEAT
- 4
Add turmeric powder, ground coriander, and ground cumin. Cook for 1 minute to bloom the spices.
- 5
Stir in Swarnadwipa spice blend and mix to coat the aromatics.
FISH & MEAT
- 6
Pour in coconut milk and coconut cream; bring to a gentle simmer.
- 7
If using lemongrass, add it now to infuse the sauce; simmer 5–7 minutes, then remove before serving.
- 8
Stir in lime juice and salt; adjust seasoning to taste.
FISH & MEAT
- 9
Gently nestle the whole sea bream into the sauce. Spoon sauce over the fish.
- 10
Cover and simmer on low heat for 12–15 minutes, or until the fish is opaque and flakes easily.
- 11
Carefully turn the fish halfway through to ensure even cooking.
FISH & MEAT
- 12
Remove from heat. Sprinkle chopped fresh coriander leaves on top as a garnish.
- 13
Serve with steamed rice or crusty bread, spooning extra coconut sauce over the fish.
