Grilled sea bream with tomato-lime sambal

Ingredients

For 1 serving

• Sea bream180 g
• Tamari1 teaspoon
• Turmeric1 pinch
• Tomatoes150 g
• Shallot20 g
• Chili pepper1
• Lime juice1 tablespoon
• Brown sugar1 teaspoon
• White rice65 g
• Green beans100 g
• Peanut oil2 teaspoons
• Saltto taste

Contains: nuts, soy, fish,

In season: June – September

Method

1. Rinse the rice, cook it in plenty of boiling salted water for the time on the packet (about 12–15 minutes) until tender, drain and keep covered. Trim the green beans and boil for 6 minutes in salted water, until tender.
2. Meanwhile pat the sea bream fillets dry and brush with the tamari, turmeric and half the groundnut oil.
3. For the sambal finely chop the tomatoes, shallot and chilli; heat the remaining oil in a small pan over medium heat and cook them for 5 minutes with the brown sugar, until they form a thick sauce; turn off the heat and add the lime juice.
4. Heat a grill pan or griddle over medium-high heat until very hot and cook the bream for 4 minutes per side, skin first, until the skin is crisp and the flesh flakes.
5. Serve the fish with the sambal, rice and green beans.