Weekend Recipe | Asian Sea Bream

Favourite London Asian fusion restaurant Inamo has recently opened an outpost in Camden. Executive Chef Jon Claro at Inamo restaurants shares his recipe for Asian Sea Bream with Truffle Sauce.

Ingredients (for one serving):

  • 120g sea bream fillet
  • 1 tbsp sesame oil
  • 1 tsp vegetable oil
  • 20g cornflour
  • mustard cress to garnish
  • 5g Thai fried garlic (off the shelf – or fry your own) to garnish
  • 1/3 red chilli thinly sliced to garnish
  • 10g shredded daikon to garnish
  • ½ lime
  • For the Truffle Sauce:
    • 1 tsp yuzu juice (or lemon juice if not available)
    • 20g miso paste
    • 3 tbsps mirin
    • 30g white sugar
    • 1 tbsp shaved truffle (or truffle oil if not available)
  1. Marinate the sea bream (skin on) overnight with salt and pepper & sesame oil.
  2. Before cooking coat the sea bream (still skin on) in the cornflour.
  3. Mix the ingredients for the truffle sauce in a blender until smooth.
  4. Heat the vegetable oil in a non-stick frying pan over a medium heat.
  5. Fry the sea bream skin side down until brown, then turn onto the meat side and fry for another 2 minutes.
  6. Plate the bream skin side up, and drizzle with truffle sauce.
  7. Use a chef’s torch to lightly crisp the fish skin before serving for a smoky taste (or place under the grill for 20 seconds).
  8. Garnish the top of the fish with thinly sliced red chilli, shredded daikon, & mustard cress; scatter fried garlic across the fish and plate, and serve with ½ lime.

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