Whole bream seasoned with chili and lemongrass

Whole bream seasoned with chili and lemongrass

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  • 2 whole sea bream, each weighing 700g and cleaned
  • 8 stalks of lemongrass, halved lengthways


  • 6 red chillies (3 deseeded), chopped
  • 3 shallots, chopped
  • 8 cloves of garlic, crushed
  • 2 thumb-sized pieces of ginger, grated
  • Zest and juice of 4 limes
  • 2 stalks of lemongrass, finely chopped
  • 4 tbsp fish sauce
  • 4 tbsp brown sugar
  • 4 tbsp soy sauce


  1. Use a food processor to blend the marinade ingredients into a smooth paste.
  2. Place the sea breams in a large bowl or roasting tray and pour the marinade over them, ensuring that both the inside and outside are well coated.
  3. Refrigerate and allow the fish to marinate for 1-2 hours.
  4. Preheat the braai to medium-high heat or follow oven cooking instructions.
  5. Tear two sheets of foil large enough to fully enclose each fish and slightly overlap them.
  6. Place 8 lemongrass halves in the center of each foil sheet and lay a fish on top. Pour half of the marinade from the dish over each fish and season well.
  7. Bring up the sides of the foil and tightly seal the package.
  8. Repeat for the second fish.
  9. Place the packages directly on the coals for 25-30 minutes with the lid down, or until the fish is fully cooked.

This recipe for whole chilli and lemongrass sea bream provides a delectable blend of flavors and textures that will tantalize your taste buds.

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