Teriyaki style fillet of Gilt-head Bream with Noodles

A delicious dish full of Asian flavours from Fish is the Dish.

Serves 4

  • 4 fillets of Bream, pin-boned
  • 200ml soy sauce
  • 1 red chilli, chopped
  • 8 good sprigs of coriander, chopped
  • 2 glacé stem ginger, chopped or equivalent fresh ginger, grated
  • 2 tbsp honey
  • 250g noodles

Top Tips

Use any type of bream or bass for this recipe.



  1. Place soy sauce, chilli, coriander, ginger and honey into a liquidiser and liquidise. Add to fish and leave overnight, or for at least 2 hours.
  2. Remove fish from marinade. Pan fry fish skin side down in a little olive oil, for 2-3 minutes then turn to cook on other side.
  3. Cook noodles in boiling water then drain and toss in a little of the fish marinade. Serve fish on top of noodles with extra sauce drizzled over as required.

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