For Green Paste:

  • Ginger – 10gms
  • Garlic – 20gms
  • Green chilli – 10gms
  • Coriander leaves – 53gms
  • Bell pepper, green – 1 piece
  • Lemon juice – 10ml

Green sauce:

  • Onions sliced – 200gms
  • Cashew nuts – 50gms
  • Water – 300ml
  • Oil – 25ml
  • Salt – 6gms
  • Crushed black peppercorns – 2gms
  • Turmeric powder – 2gms
  • Lemon juice – 10ml
  • Water – 200ml
  • Sea bream whole – 4
  • Turmeric powder – 8gms
  • Salt – 8gms
  • Crushed pepper – 8gms
  • Oil – 40ml
  • Lemon juice – 40ml


1. Boil the onions and cashew nuts in the 300ml of water for approximately 30 minutes. Remove from the heat and blend to a fine paste. Set aside.

2. De-seed the bell pepper, removing the core and the white membrane. Roughly chop.

3. In a blender add the ginger, garlic, green chilli, coriander leaves, green pepper, lemon juice and grind to a fine paste. Keep aside.

4. In a separate pan, heat the oil and add the boiled onion and cashew paste. Cook on a low heat for 10-12 minutes. Add the turmeric powder, salt and water and bring back to the boil. Once the sauce thickens add the green paste. Bring to the boil and quickly finish with lemon juice and crushed black peppercorns. Take off the heat and pass through a strainer. Portion into ramekins for service.

5. Meanwhile make a marinade for the fish with salt, crushed peppercorns, oil, turmeric powder, lemon juice.

6. Remove the scales, and head of the fish, make gashes on both sides of the fish and marinade.

7. Preheat the oven to 240C and cook the whole fish for 8-10 minutes, or alternatively pan fry it.

8. Serve the cooked fish with the green sauce on the side.