• 1 pineapple
  • 1 cucumber
  • 1 tblsp red onion
  • sweet chilli sauce
  • leaf coriander
  • 1 lime
  • 2 cup flour
  • paprika


  • Finely chop a pineapple and cucumber, add some sweet chilli sauce a pinch of sea salt and some coriander. Place all the ingredients in a bowl and stir gently to combine. Place in the fridge for 30 minutes before serving.
  • Season the bream fish with flower, salt and some paprika, pat the flower on the fish and place in fryer for 6 to 8 minutes until crispy. Place sea bream on plate and cover with your pineapple and cucumber salsa.
  • Don’t forget to get the fishmonger to trim and score your sea bream for deep frying.