Teriyaki Sea Bream with Noodles

Teriyaki Sea Bream with Noodles
Fishboxer Fish is the Dish from Inverness

A simple and tasty recipe for sea bream that also works well with sea bass. 


  • 4 x 120g sea bream fillets (skin on)
  • 200ml soy sauce
  • 1 red chilli
  • 15g fresh coriander
  • 2 pieces stem ginger
  • 2 tbsp honey
  • 1 tbsp oil
  • 250g medium egg noodles


  1. Roughly chop the chilli.
  2. Liquidise the soy sauce, chilli, coriander, ginger and honey.
  3. Place the sea bream fillets on a plate and cover with the marinade.
  4. Allow to marinate for 2 hours (or overnight in the fridge).
  5. Cook the egg noodles in salted, boiling water according to the instructions on the packet.
  6. Heat the oil in a frying pan on a medium heat, then pan fry the sea bream fillets on the skin side for 3 minutes, then turn over and cook for another 3 minutes.
  7. Drain the noodles and toss in the remaining marinade.
  8. Serve the sea bream fillets on top of the noodles.