No-cook Sea Bream

With fish sauce, lime juice, orange & coriander

When I get hold of very fresh fish, I try to treat it as simply as possible – steaming or baking with the barest of seasonings, or sometimes, not even cooking it at all. This dish will probably remind you of the Soth American dish ceviche, and indeed that’s the best reference I can give. Fresh fish is marinated in citrus juices, but the flavours are very typical of Southeast Asia, with fish sauce, chilli and coriander. Slices of sweet juicy orange complement the fresh tangy flavours really well in winter; in summer, try it with ripe peaches. I like doing this for parties; it’s impressive yet ridiculously easy to assemble.

Serves 2

• 200g sea bream fillets*
• a pinch of sea salt
• juice of 2 limes
• 2 teaspoons fish sauce
• a pinch of sugar
• 1 bird’s-eye chilli, chopped
• 1 shallot, thinly sliced
• 1 medium orange
• a small handful of fresh coriander, chopped

1. Slice the sea bream thinly against the grain. Gently toss with the sea salt and leave aside for a minute while you make the marinade.
2. Combine the lime juice, fish sauce, sugar and chilli, stirring well to mix and adjusting to taste. It should be slightly salty but predominantly sour. The sugar is only there to balance the flavours and the heat of the chilli. Stir the shallots in now; the acidic juices will help to take away some of their sharpness. Pour the marinade over the sea bream and set aside for 10 minutes.
3. Meanwhile, cut off the top and bottom of the orange, then slice downwards to remove the skin and white pith from the flesh. Cut between the membranes to segment the orange.
4. To serve, divide the fish and orange between plates, spoon the delicious citrusy milky liquid over, and sprinkle with chopped coriander.