Goan-style recheado sea bream
- Published: 23 Jul 25
- Updated: 23 Jul 25
Learn how to cook a whole sea bream on the barbecue with this impressive Goan-style recipe from acclaimed chef, Aktar Islam. The boneless whole fish is finished with a zesty citrus dressing.
- Traditional Goan flavours: “Recheado (‘stuffed’ in Portuguese) is a fiery, tangy masala from Goa in southwest India, which was once a Portuguese colony,” says Aktar. “The use of vinegar is what makes this region’s cooking unique, and it’s key to the fiery recheado paste, which is slathered over a beautiful whole but boneless bream, brightened with a citrus-heavy dressing.
- Make ahead: The recheado paste can be made the day before and kept in the fridge.”
Round out your al-fresco feast with some delicious barbecue side dishes.
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Serves 4 -
Prep time 15 min, plus 15 min soaking. Cook time 10 min
Nutrition
- Calories
- 485kcals
- Fat
- 27g (10g saturated)
- Protein
- 32g
- Carbohydrates
- 25g (18g sugars)
- Fibre
- 5.9g
- Salt
- 0.3g
delicious. tips
Canoe filleting is a method in which the fish is gutted and has its bones removed through the back, rather than the belly. It’s the best way to prepare round fish like bream when you want to stuff them, as it keeps everything looking neat and means there aren’t any bones to worry about when serving. Your fishmonger will be able to do it for you if you ask. The recipe will still work with a bream filleted in the regular way too.
Never segmented fruit before? Read our handy guide to segmenting citrus fruit before you start prepping this recipe.
Mild and fruity, dried kashmiri chillies are a Subcontinent staple. Buy them in South Asian stores or online. The ground powder is also available in M&S.