![\"\"](\"https:\/\/ginnyang.com\/wp-content\/uploads\/2011\/11\/Sea-Bream.jpg\" "\\"GnY_SeaBream\\"")
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Ingredients (Serves 2):<\/strong><\/p>\n 2 Whole fresh Sea Bream<\/p>\n 2 Cups (340g) Basmati Rice<\/p>\n 3 Large Red Chillis (deseeded)<\/p>\n 5 Spring Onions<\/p>\n 50g Ginger<\/p>\n 3 Cloves Garlic<\/p>\n 2g Saffron<\/p>\n 5 tbps Groundnut Oil<\/p>\n 1 tbps Light Soya Sauce<\/p>\n 1 tsp Sesame Oil<\/p>\n Chicken Stock (enough to cook the rice in)<\/p>\n <\/p>\n Method:<\/strong><\/p>\n 1.\u00a0 Wash the rice and cook as directed but using Chicken Stock instead of water.\u00a0 Add in one chopped clove of garlic, one sliced and deseeded chilli and the saffron and let it all cook together – usually takes around 25mins.<\/p>\n 2.\u00a0 Rinse the fish, remove any scales and score both sides of the skin with a sharp knife, this will help crisp the skin.\u00a0 Slice the ginger into strips, dice the garlic, cut and deseed the chillis and slice the spring onions.<\/p>\n 3.\u00a0 In a large skillet, heat 4-5 tbps of Groundnut oil.\u00a0 Set the pan to a medium-high heat.<\/p>\n 4.\u00a0 Add the ginger, garlic, chili and most of the spring onions, leaving only a little back for a garnish at the end.\u00a0 Fry this mixture with a little salt, until it has become fragrant.<\/p>\n 5.\u00a0 Now add the fish to the pan and fry for 3 minutes, turn and fry the other side for another 3 minutes.<\/p>\n 6.\u00a0 When the fish is close to done (about 1 minute after you flip it) add the soya sauce and sesame oil.<\/p>\n 7.\u00a0 Serve the fish immediately with the rice.\u00a0 Sprinkle some of the fresh spring onion over the rice and enjoy!<\/p>\n <\/p>\n Tips:<\/strong><\/p>\n Don’t move the fish around the pan before the 3 minutes is up.\u00a0 It will cause the skin to stick, it will only come free when it’s cooked so you know if you can’t move the fish because it’s stuck to the pan – it’s not done yet!<\/p>\n Another thing to watch for is the eye of the fish.\u00a0 Firstly, it should be nice and clear when you buy it, that tells you it’s fresh.\u00a0 Secondly, when cooking the fish the eyes will turn white when the fish is cooked.<\/p>\n","protected":false},"excerpt":{"rendered":" I first made this dish a year or two ago, I had planned to do something with Sea Bass but couldn’t get any, instead I spotted a deal on whole, fresh Sea Bream.\u00a0 I had never used it before and I since discovered that it’s actually a family of fish so you can get a fairly wide variety under the name “Sea Bream”.\u00a0 Regardless of what Sea Bream you actually get they all have a[…]<\/a><\/p>\n","protected":false},"author":1,"featured_media":380,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[18,33,37,5],"tags":[13,14,42],"class_list":["post-372","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-east","category-lactose","category-main","category-recipes","tag-fish","tag-rice","tag-spicy"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/ginnyang.com\/wp-content\/uploads\/2011\/11\/Sea-Bream.jpg","jetpack_shortlink":"https:\/\/wp.me\/p1PTCG-60","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/372","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=372"}],"version-history":[{"count":9,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/372\/revisions"}],"predecessor-version":[{"id":629,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/372\/revisions\/629"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/media\/380"}],"wp:attachment":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=372"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=372"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=372"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}