Pan fried sea bream with sake braised clams and broccolini

Name: Pan fried sea bream with sake braised clams and broccolini
Yield: Serves 2 servings
Ingredients: 500-750 g asari clams or little neck clams in their shells, well cleaned and rinsed under running water; 1 bunch broccolini, cut into bite size pieces; 2 cloves garlic, chopped finely; 4 red bird eye chillies; 3 tbsp olive oil; 2 tbsp sake; 100 ml water; 4 slices lemon; 2 tsp Japanese soy sauce; 4 sea bream fillets; 2 tbsp flour; Salt and pepper to taste

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Ingredients

35 minutes

Serves 2 servings

500-750 g asari clams or little neck clams in their shells, well cleaned and rinsed under running water
1 bunch broccolini, cut into bite size pieces
2 cloves garlic, chopped finely
4 red bird eye chillies
3 tbsp olive oil
2 tbsp sake
100 ml water
4 slices lemon
2 tsp Japanese soy sauce
4 sea bream fillets
2 tbsp flour
Salt and pepper to taste

Cooking Instructions

1

Pat the sea bream fillets dry with paper towels. Season both sides with salt and pepper and cover with the flour.
2

Heat 1 tbsp of the olive oil in a frying pan over medium heat. Put in the sea bream fillets and pan fry about 3 minutes.
3

When the sea bream has browned, turn the pieces over and cook for another minutes or so. When both sides are browned, transfer the sea bream to a serving plate.
4

Heat another 1 - 2 tbsp of the olive oil in the frying pan over medium heat and add the garlic and bird eye chillies.
5

When the garlic starts to smell fragrant, add the broccolini and the clams. Stir fry quickly.
6

Add the sake and water over the clams and broccolini, stir briefly. Cover with a lid and steam fry for about 1 minutes.
7

When the clams have opened, remove the lid and add Japanese soy sauce and lemon slices. Shake the frying pan around to distribute seasoning evenly, then pour the contents over the sea breams.
8

Enjoy….