Grilled whole sea bream with a sweet and spicy sweet chili sauce, served with grilled pineapple salsa. So easy to make and delicious!
Grilled Whole Sea Bream with Sweet Chili Heat Sauce
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Grilled whole fish can be so tasty and simple to do, especially on the Alchemy plancha. This recipe calls for a whole seam bream (also called Orata). It is a smaller fish, so it really doesn’t take too long to cook through and get a nice, beautiful char on the outside. Once grilled, the sea bream is topped with a simple but super flavourful Sweet Chili Heat Sauce, made from a mix of plum sauce, sambal, seasoned rice wine vinegar and soy sauce. Sambal is a chili paste, made from ground chili peppers and other aromatics like garlic, ginger, shallot, sometimes shrimp paste, tamarind or other spices and herbs. The sauce has a bit of sweetness from the plum sauce and spice from the sambal and is great on a white fish like Sea Bream. The grilled fish is served with grilled pineapple salsa, a mix of grilled pineapple, diced red pepper, red onion, fresh cilantro and seasoned it with sesame oil, seasoned rice wine vinegar and chili crisp for some extra crunch and a bit of heat
Chef Matt Basile
2 whole Sea Bream fish (also called Orata)
Alchemy Blue Rub (coming soon)
1 red pepper
1/3 red onion
1/3 cup fresh cilantro
2 tbsp chili crisp
2 tbsp Seasoned Rice Wine Vinegar
2 tbsp sesame oil
2 stalks green onion
4 tbsp plum sauce
1 tbsp sambal
1 tsp soy sauce
1 tsp seasoned rice wine vinegar
Grilled Pineapple Salsa:
Sweet Chili Sauce:
Start by cutting your pineapple into rounds and remove the skin from three of them. Place the pineapple rounds on the plancha and let them grill, add a bit of canola oil and keep cooking. Flip after 2-3 minutes and cook on the other side.
Remove from the plancha once nicely charred and caramelized. Dice the grilled pineapple up, making sure to remove the core, and place in a bowl.
Chop up your fresh cilantro, red pepper and red onion and add to the bowl. Add in the seasoned rice wine vinegar, sesame oil and chili crisp and stir. Set aside.
Slice your green onions on a bias and place in a bowl of ice water and set aside.