Steamed Whole Red Mullet #TrickyFishy
Red mullet are beautiful, with their bright red skin and they’re full of flavour. Cooking them whole, on the bone, helps impart a deeper flavour and keeps the fish moist, it can take quite punchy flavours as they won’t over power it.
Ingredients:
- A nice sized Red Mullet per person (or 2 if they are on the smaller side)
- Piece of fresh ginger ~ peeled and cut into fine long strips (I like to peel mine the back of a spoon!)
- 4 Spring Onions ~ cut into long thin slices
- 2 tablespoons dark soy sauce
- 2 tablespoons toasted sesame oil
- 2 cloves crushed garlic
- 1 red chilli ~ finely sliced (you choose the heat level!
We’ll (obviously!) gut and de-scale the fish for you, so all you need to do is:
- Put the fish into a steamer and sprinkle with the ginger.
- Cover and steam for 10 to 12 minutes until cooked through.
- Lift the fish onto two warmed serving plates and scatter with the spring onions and chilli. Keep warm.
- Pour 1/4 cup of the cooking juices into a small pan and add the soy sauce.
- Bring to a boil, then pour this over the fish.
- 7. Heat the sesame oil in a small pan.
- Add the garlic and fry for a few seconds, then pour this over the fish and serve with noddles and stir fry greens
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