Chef Jean Madden: How to Cook Bream Chinese Style

We had a great meal with Chef Jean while on a fishing trip in WA. Later we ended up taking him out fishing and he was generous enough to show us exactly how he cooks bream Chinese style.

What i like about this recipe other than the taste is we were able to replicate it again by ourselves a week later. Too much chefy stuff puts me off cooking so this was a great 'master class' with the man himself. Here is how to do it:

Jean Madden Ingredients:

2 x 500g (1lb) bream
water
salt
2cm (1in) piece of green ginger
3 tablespoons soy sauce
6 shallots
5cm (2in) piece green ginger (extra)
3 tablespoons oil

Clean and scale fish, remove black vein inside fish. Two thirds fill shallow electric fry pan with water. Add salt and crushed ginger; bring to boil, boil five minutes. Reduce heat, put fish in water, cover, cook 10 minutes, or until cooked.

Remove fish. Drain well, put on heated serving plates. While fish cooks, peel extra ginger, cut in thin slices, then into thin strips. Peel shallots, cut into thin diagonal slices.

Pour soy sauce over fish, sprinkle with ginger and shallots. Heat oil until nearly boiling, pour over fish (serves two).

Cooking Bream