Two Sea Bream fillets from Sainsbury's supermarket, served with butter, ginger and soy sauce, and accompanied by mushrooms cooked in sunflower oil, a dash of rice wine, and a half teaspoonful of Squid brand Nam Pla fish sauce.
The finely sliced mushrooms (four altogether) were cooked first in a saute pan at a moderately high heat, so they would brown slightly. Altogether they were in the pan for no more than four minutes, occasionally being turned. The mushrooms were then decanted onto a warmed plate.
The hob was turned down to a moderate heat, and the Sea Bream fillets were lowered into about 15ml of sunflower oil skin side first, and cooked for three minutes. After a minute the pan was lidded. The fillets were turned, and cooked for another three minutes at a moderate heat, also under the glass for two of those minutes, to ensure thorough heating.
The fillets were decanted onto the serving plate, skin side down, and butter, soy and ginger were melted together in the saute pan, before being drizzled onto the fish.
A fabulously tasty dish, quick to prepare and cook. The flesh lifted easily from the skin and was entirely boneless.
Sea Bream Fillets with Mushrooms, Butter and Ginger
