Steamed Sea Bream with Vietnamese Mint and Coriander Salsa Verde Recipe | Food Network UK

Ingredients

• 1 x 700g large sea bream, cleaned, whole, scored
• 2 large pinches of sea salt
• 1 teaspoon peanut oil
• 100g unsalted peanuts
• 1 cup of red and black rice, pre-soaked overnight
• 1 handful of smoked pork, diced, or use lardons
• 1 tablespoon light soy sauce
• 2 large banana leaves
• Pinch of pepper
• 1 garlic clove, crushed, finely chopped
• 1 inch of ginger, crushed, grated
• 4 small fresh chillies, finely sliced
• 2 spring onions, finely sliced
• 1 large handful of Vietnamese mint, finely chopped
• 1 large handful of wild coriander, finely chopped
• 1 large handful of Thai basil, finely chopped
• 5-6 tablespoons groundnut oil
• ¼ teaspoons sea salt
• 2-3 tablespoons light soy sauce
• Juice of 1 lemon
• Pinch of ground white pepper
• 2 tablespoons Sichuan peppercorns
• 4 star anise
• 4 large black cardamom pods