Friday Nights In with Carousel – Red Braised Bream
Friday Nights In with Carousel
#5 RED BRAISED BREAM
You’re all set for Friday’s Red Braised Bream cook along. Almost. Be sure to pop some ice in the freezer for your cocktails and get your kitchen equipment ready in advance.
Feel free to familiarise yourselves with the different steps before we go live but remember, it’s a cook along, so no skipping ahead!
If you get stuck, you can add any burning questions to the comments. We’ll be fielding those as we go along. Good luck!
Tune in this Friday 26th March from 7pm on our Instagram – that’s @Carousel_LDN IGTV folks – and follow along live or watch back on IGTV if you’re putting the kids to bed.
WHAT YOU’LL BE NEEDING…
WHAT’S IN THE BOX
Please pop everything in the fridge when the box arrives.
1. Welcome Cocktail · 2. Scallop Toast · 3. Fermented Chilli Dipping Sauce · 4. Cucumber Salad · 5. Oil · 6. Rice · 7. Sea Bream · 8. Crispy Ginger & Garlic · 9. Red Sauce · 10. Tequila · 11. Cointreau · 12. Himalayan Salt & Szechuan Spice
Lime · Spring Onions
Pour your Lychee and Mint Botanist Gin Gimlet #1 into a glass over ice, ready for you to sip on (or glug?) while you prepare your food…
Preheat your oven to 180C.
Put your scallop toast #2 onto a baking tray and bake in the oven for 10 minutes, or as soon as the toast is heated through and crispy. Put the fermented chilli sauce #3 into a bowl for dipping.
Before you prep the salad, put a pot of hot water on to boil – you’ll use this to reheat the rice later on but if you prefer to use a microwave, you can skip this step!
Empty the contents of the cucumber salad #4 into a serving bowl and put to one side.
Red Braised Bream, Szechuan Chilli & Ginger with Garlic Rice
Heat up the oil #5 in a wok or in a deep pan and fry the marinated sea bream #7 on a high heat for approximately 2-3 minutes on each side. You’re looking for it go a lovely golden brown colour. Put the fish to one side (on a paper towel or a metal rack).
Take the oil and carefully pour it into an empty jar and leave to cool before discarding.
Keep the rice #6 in the bag (do not open!) and place directly into your pan of boiling water – it will need to boil for 15 minutes. If you’d prefer to use a microwave, pierce the bag and microwave on a high setting for 3 minutes (don’t do this yet… as it’s much faster than the boiling option, wait until you’re finalising the fish before you pop the rice into the mee-cro-wah-vey).
Empty the himalayan salt/szechuan spice #12 onto a small plate and spread out evenly. Prepare a small tumbler/rocks glass. Cut your lime in half and press it onto the rim of the glass until damp. Dip the rim into the salt/szechuan mix to cover. Fill the glass with ice and empty the tequila #10 and cointreau #11 into the glass alongside the juice of the whole lime. Stir with a spoon being careful not to knock off the salt mix rim.
The finishing touches…
Now that your drink is ready, let’s finish up the main course. Slice the spring onions into 3 or 4 pieces, removing the ends. Heat up your wok or pan again and add the red sauce #9 and bring up to a gentle simmer. Add the fish into the pan along with the spring onions and simmer for 3 minutes, repeatedly spooning the sauce over the fish. Transfer onto a large plate and sprinkle the crispy garlic and ginger #8 on top.
Make sure you put a little rice, fish and cucumber salad onto your plate and tuck in all at once.