Main ingredients 🥩
sea breamclamsgreen oniongreen chiliheavy creamchervilherb oil
Striker Chef's Sea Bream Scale Grilled with Green Chili Cream Sauce
A premium fish dish featuring sea bream grilled with crispy, snack-like scales achieved by pouring hot oil over them, served with a spicy and refreshing green chili clam cream sauce.
🙋 Recommended for
- ⭐ Those who want to experience the ultimate crunch of fish skin and scales, especially fans of Japanese and Western cuisine
- ⭐ Anyone looking to impress guests with a visually striking presentation and outstanding flavor
Ingredients needed 🛒2 servings
- 2 fillets of sea bream (with skin and scales intact)
- a handful of clams
- 1/2 green onion, finely chopped
- 2 green chilies, finely chopped
- 150ml heavy cream
- a pinch of salt
- a pinch of pepper
- sufficient frying oil (heated to about 190–200 degrees)
- a pinch of chervil (for garnish)
- a splash of green herb oil
Recipe 🍳
- Using a grater or peeler, gently remove only the flesh from the sea bream fillet, being careful not to damage the scale side. Gently scrape the scales in the direction opposite their grain using a knife, then thoroughly dry the surface to remove all moisture.
- Pour plenty of oil into a pan or deep skillet and heat it until the temperature reaches 190–200 degrees, just before light smoke begins to rise.
- Secure the sea bream fillet flat using tongs or a grill spatula, then pour the hot oil evenly over the scale side. The scales will puff up white and transform into a crisp, snack-like texture.
- In a fresh pan, lightly coat with oil and quickly sauté the chopped green onion, chopped green chili, and soaked clams over high heat to release their aroma.
- Once the clams begin to open, add 150ml of heavy cream and simmer gently over medium heat to reduce and thicken the sauce. Taste the sauce—since clams naturally release saltiness—then adjust seasoning with salt and pepper at the end.
- Generously spread the prepared green chili clam cream sauce on the bottom of the serving plate.
- Carefully place the crispy grilled sea bream on top, scale-side facing up. Garnish with chervil and a drizzle of herb oil for an elegant finish.
- Scrape the scales on the skin side of the sea bream to align their grain and pat dry completely.
- Pour hot oil (above 190 degrees) over the scale side to crisp them like a snack.
- Sauté green onion, green chili, and clams, then add cream and reduce to make the sauce.
- Place the green chili cream sauce in the bowl and top with the grilled sea bream.
- Garnish beautifully with herbs and herb oil to complete.
Cooking tips 💡
- If the oil temperature is too low, the scales won’t crisp properly and will become chewy. Maintain a high temperature so that the scales immediately puff up white and produce a crisp 'crackling' sound upon contact.
- After frying the sea bream scales, briefly immerse the flesh side into the simmering sauce to warm it through with residual heat—this ensures the perfect contrast between crispy exterior and tender interior.
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