Name: Goan-style Recheado Sea Bream
Prep time: 15 min
Cook time: 10 min
Yield: 4
Ingredients: 1 large sea bream (about 750g), ideally gilt-head, canoe filleted; 2 lemon wheels; 2 orange wheels; 2 parsley sprigs; 2 coriander sprigs; Charred spring onions and lemon to serve (optional); For the recheado paste; 20g dried kashmiri chillies, deseeded; 90g cider vinegar (or coconut vinegar if you can find it); ¾ tsp cumin seeds; 1 tsp coriander seeds; ½ tsp black mustard seeds; 80g garlic, roughly chopped; 15g ginger, roughly chopped; 40g jaggery or light brown sugar; 1 tbsp gram flour, toasted in a dry pan until fragrant; 4 cloves; 1 tsp pomegranate molasses; 2 tbsp coconut oil; Juice ½ lime; Vegetable oil to loosen; For the dressing; ½ pink grapefruit, segmented; 1 orange, segmented, plus 50ml juice; Handful coriander, finely chopped; 1 garlic clove, finely grated; 2 tbsp extra-virgin olive oil

VMG Recipes