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Ingredients

"I was lucky enough to catch this fish in between shifts at work. Its great not only to enjoy the catch but to prepare it and enjoy eating it as well. This specimen was caught on local mussel right on the turn of the high tide. Enjoy!"
- The Anchorage Head Chef - Craig Bonney

1 x 600g whole Bream
1 piece root ginger (25g approx)
2 whole bullet chillies
10g lemongrass
5 kafir lime leaves
2 small limes
50ml white wine (I used a dry white)
50ml light soy sauce
Baby spinach and broccolini
Sea salt
Aluminium foil
Silicone paper (Glad Bake)

Description

I Was Lucky Enough To Catch This Fish In Between Shifts At Work. Its Great Not Only To Enjoy The Catch But To Prepare It And Enjoy Eating It As Well. This Specimen Was Caught On Local Mussel Right On The Turn Of The High Tide. Enjoy! The Anchorage Head Ch

Australian Good Food Guide