Serves 2

Prep time 1 hr


Sea bream fillets, skin removed 300g
Sugar, 20g
Salt, 20g
Sesame oil, 1 tsp
Butter or romaine lettuce leaves, 6 large leaves

For the slaw
Cabbage, 150g
Onion, 100g
Carrots, 100g
Soy sauce, 2 tbsp
Olive oil, 1 tbsp
Honey, 1 tsp

Cucumber, 15 slices
Onion, 15 slices
Radish, 15 slices
Dill, 10 sprigs
Coriander, 10 leaves
Parsley, 10 leaves
Mint, 10 leaves


Cut the seabream fillets into long strips and add the sugar and salt. Mix well and leave this in
the fridge for 2 hours to marinate.
After the 2 hours have elapsed, remove from the bowl and rinse in some fresh water. Add
the sesame oil and reserve for later.
For the slaw, chop the cabbage, onions and carrots into thin strips. Add the soy, olive oil and
honey and mix well. Leave the mixture to sit at room temperature for 1 hour.
Prep your garnishes and leave aside.
To serve, place the slaw in the middle of the leaf and top with the seabream. Add a few
slices of the garnish vegetables and a few leaves to every leaf.
You can choose to either leave them as a ‘taco’ or wrap them in a traditional manner. You
can also leave everything separate and let people put their own together for an awesome
dinner party meal.

Recipe By Keith Abela for Served Issue 20
Photography by Julia Ripard