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BBQ Herb Stuffed Sea Bream

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    -

  • Cooking

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Asian Food Fusion Seafood Dinner Lunch

What you’ll need

Ingredients

  • 4 Whole Sea Bream, cleaned, fins trimmed off
  • 400g Medium Jersey Royal potatoes, par cooked in hot water 5-7 minutes
  • Small bunch fresh dill, a small amount reserved for garnish
  • 1 Freshly chopped rosemary
  • 4 Tbsp Lee Kum Kee (Professional) Teriyaki Sauce
  • 4 Tbsp Lee Kum Kee (Professional) Chilli Garlic Paste
  • 3 Tbsp Light olive oil
  • Salt and pepper

Made with
Lee Kum Kee products

Teriyaki Sauce 2.2kg

Concentrated ingredient sauce

Teriyaki Sauce
Chilli Garlic Paste 1.05kg

Concentrated ingredient sauce

Chilli Garlic Paste

How to make it

  1. With a sharp knife make three slashes in each side of the fish. Season the fish inside and out with a little salt and freshly ground black pepper.
  2. Mix the chopped herbs together, place about 1 heaped Tbsp into the cavity of the fish. Lightly brush with oil.
  3. Place onto the grill on a medium heat, making sure the fish does not burn before cooking through, brush lightly with the Lee Kum Kee (Professional) Teriyaki Sauce and continue to brush through the cooking process. Cook the fish on one side for 6-8 minutes before turning over and grilling the other side for 6-8 minutes. Turn the fish over and continue to cook for 5 minutes.
  4. While the fish is cooking, cut the par cooked potatoes in half, brush lightly with olive oil and grill them flat side down, until cooked and golden brown, about 12 minutes. Remove the potatoes and place in a mixing bowl.
  5. Add 3 Tbsp of the Lee Kum Kee (Professional) Chilli Garlic Paste to the potatoes and gently mix well. Place the cooked fish on a serving platter, with the potatoes arranged next to it. Brush the fish lightly with the remaining Lee Kum Kee (Professional) Chilli Garlic Paste and sprinkle the fresh herbs. Serve warm.