This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer

Ching's steamed sea bream with a Vietnamese mint and wild coriander salsa verde

In Yunnan, after spending time fishing with the Dai minority ladies, I was inspired to cook steamed sea bream served with a salsa verde made using local Vietnamese mint and wild coriander.

Unfortunately we are unable to add this recipe to your favourites, please try again later.


  • 1 x 675g/1½lb whole, large sea bream, cleaned
  • 2 large pinches of toasted and ground spice mix made from 2 Chinese cardamoms, 3 star anise and 1 tbsp Sichuan peppercorns
  • 2 large pinches of sea salt

For the salsa verde

  • 1 garlic clove, peeled, crushed and finely chopped
  • 2.5cm/1in piece fresh root ginger, peeled and finely chopped
  • 8 small fresh chillies, finely sliced
  • 2 spring onions, finely sliced
  • large handful of Vietnamese mint (or a few leaves of fresh basil), finely chopped
  • large handful of wild coriander (or farmed coriander), finely chopped
  • 5–6 tbsp groundnut oil
  • ¼ tsp sea salt
  • 2–3 tbsp light soy sauce