I am inspired by Thai recipe of “Pla Neung See Ew” for this dish; however, steamed fish does not match with Turkish palate, thus I adapted the recipe for myself and baked the fish instead of steaming it. 

I hope you will try and enjoy my recipe.


-2 sea breams (medium size)

-1/2 cup olive oil

– 200 gr Shitake mushroom 

– 1 red bell pepper

– 1 green bell pepper

– 1 red or purple onion

– 1 lemon (thinly sliced)

– 2 sprigs of fresh rosemary 

– Zest of ½ lemon (finely grated)

– 3 cloves of garlic (finely grated) 

– 1 coffee spoon finely grated fresh ginger

– 1 tablespoon soy sauce(glutenfree)

– 1 tablespoon oyster sauce

– Chives to garnish (finely chopped)


– Make 3 cuts at each side of sea breams as it is shown in the photo.

– Place the lemon slices, 1 sprig of rosemary and a bit of grated garlic into the abdominal cavity of the fishes.

– Sprinkle some olive oil on the surface of baking tray, spread some oil on the fish with a brush as well.

-Bake the fishes for 20 minutes in preheated oven (180 Celsius for the oven with fan, 200 Celsius for the oven without fan)

-Meanwhile, chop the peppers in the style of Julienne, chop the onion and mushrooms in fine slices. (see the photo)

-Add 2 tablespoons olive oil into the pan, when oil heats add mushrooms, cook them until their juice evaporates.

-Add onion and garlic. Then, after 2-3 minutes of cooking, add peppers.

-Finally add ginger, lemon zest, oyster sauce and soy sauce. Cook them together for only 1-2 minutes.

-Spread the vegetable mix around the fishes, bake them together for 2-3 minutes.

-Serve it by garnishing with finely chopped chives.


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