Bream¼ cuppeanut oil6 cmpiece galangal, thinly sliced2stalks of lemongrass, coarsely chopped4whole bream (about 400gm each)1green papaya, peeled and seeded1 cupfirmly packed coriander leavesDressing1/3 cuppeanuts, toasted60 gmpalm sugar2 tbspeach fish sauce and rice vinegar1small red chilli, seeded and thinly sliced
Pour peanut oil into a large roasting pan and heat in the oven until smoking. Meanwhile, divide galangal and lemongrass among bream cavities, lightly score skin and season with sea salt and freshly ground black pepper. Place fish in roasting pan, spoon oil over and cook for 8 minutes or until fish is just cooked through.
For dressing, place peanuts into a mortar, with a pestle, pound until ground, add palm sugar and pound until combined, add fish sauce and vinegar, combine, then stir through chilli.
Using a mandolin, julienne papaya and place in a bowl, add coriander leaves and half the dressing and stir to combine.
To serve, place bream on plates with green papaya salad, drizzle with remaining dressing.