Fillet of sea bream with coriander

A bed of vegetables, a sauce of fresh herbs and fragrant rice ... This dish of sea bream will give your table an exotic fragrance.


  • For 4 people :
  • 2 800 g gullies cut into fillets
  • 200 g Thai rice
  • 200 g carrots
  • 200 g of gourmet peas
  • 2 tbsp. soup of soy sauce
  • 40 g fresh ginger
  • 4 c. to s. oil
  • 2 tbsp. to s. coriander seeds
  • 2 tbsp. to s. of muscat wine
  • 2 tbsp. to s. fresh coriander
  • salt.


Cook the rice in salt water. Peel the carrots and cut them into thin sticks. Wash the greedy peas and cut them into pieces. Cook them for 10 minutes in boiling salted water. Drain the rice and vegetables. Mix them and keep warm. Roll the bream fillets and hold them with a wooden spike. Peel the fresh ginger. Grate it over a bowl. Mix with soy sauce, muscat, oil, coriander seeds and chopped fresh coriander. Fry the mixture for 1 min over high heat and add the sea bream fillets. Fry the fillets for 1 min in the sauce while turning. Cover and cook for 4 minutes. Drop on a dish. Reduce the sauce for 20 seconds then pour over the fish and serve with the vegetable rice.