Martin Shanahan is the owner of the award winning Fishy Fishy Restaurant and Café in Kinsale County Cork. A graduate of Rockwell Catering College Martin ...
1 tblsp red onion
sweet chilli sauce
2 cup flour
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.