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Whole Sea Bream in Yellow curry

Mae Jum Sea Bream Thai Yellow Curry

Many of us love the thought of cooking a whole fish for lunch or dinner, and some are put off as the process looks too complicated - but I'm going to show you just how easy it is! I saw a couple of beautiful whole sea bream on the fish counter and I just had to buy them and this recipe is so simple to do!

To prepare the sea bream, wash under cold water including the belly and pat the outside dry with kitchen tissue. You would want to rub a little salt on the inside of the fish to season and add kaffir lime leaves inside the belly. The citrusy aroma will be infused into the fish, you won’t need to add more lemon.

Steaming is a great cooking method for sea bream as it is a gentle cooking process that allows the soft beautiful flavours of the bream to shine through - and it only takes around 10 minutes, which is a win-win! Not to mention that steaming is also one of the healthiest methods of cooking as it does not require any cooking fat such as butter or oil. You can also try this recipe with other similar sized fish such as sea bass or sole as they also work with the timings shown in the cooking method below.

If you enjoyed our sea bream Thai yellow curry recipe, please give this recipe a star rating and comment if you loved the flavours of this fish dish! Check out our recipe page for more delicious dishes like this and subscribe for new recipes and posts. Always stay connected and follow us on Instagram and Facebook!

Mae Jum Sea Bream Thai Yellow Curry

Whole Sea Bream in Yellow curry

Delicious whole steamed sea bream in Thai yellow curry with baby courgettes
3.67 from 6 votes
Print Pin Rate
Course: curry, dinner, lunch, Main Course
Cuisine: Thai
Keyword: Courgette, Fish, Fish curry, Red Pepper, Sea Bream, Thai Yellow Curry
Thai Curry Paste: Yellow
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2
Calories: 1169kcal


  • 2 Whole Sea Bream
  • 200 ml Coconut Milk
  • 100 ml Water
  • 200 g Baby Courgettes
  • 60 g Red Bell Pepper
  • 1.5 tbsp Mae Jum Thai Yellow Curry Paste
  • 1 tsp Fish Sauce
  • 1 tsp Palm Sugar
  • 4 Kaffir Lime Leaves



  • Wash the fish, pat dry and place on a large plate or platter suitable for steaming. Use greaseproof paper to avoid the skin sticking to the plate. Tear up kaffir lime leaves and place them inside the fish with a pinch of salt
  • Thinly slice red bell pepper

Cooking Method

  • Set a large wok or steaming pan up with a steamer stand and fill with boiling water to a third of the way up the sides. Place the fish plate into the wok or pan, cover with a lid and steam for 10–12 minutes
  • In a separate pan, fry curry paste in coconut oil on high heat
  • Add coconut milk, fish sauce and palm sugar and blend well before adding red pepper, light simmer for 15 minutes. You can add water to thin the sauce if desired.
  • Add baby courgettes to the steamer and steam for 8 minutes
  • Once fish is cooked, pour curry sauce on a plate and lay the sea bream on top, garnish with kaffir lime leaves and serve with steam courgettes and freshly made Thai Jasmine Rice


Nutrition Facts
Whole Sea Bream in Yellow curry
Amount Per Serving
Calories 1169 Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 21g131%
Sodium 1161mg50%
Potassium 794mg23%
Carbohydrates 12g4%
Fiber 4g17%
Sugar 6g7%
Protein 163g326%
Vitamin A 1430IU29%
Vitamin C 75mg91%
Calcium 42mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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