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.


  • 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:

  1. Put the fish into a steamer and sprinkle with the ginger.
  2. Cover and steam for 10 to 12 minutes until cooked through.
  3. Lift the fish onto two warmed serving plates and scatter with the spring onions and chilli. Keep warm.
  4. Pour 1/4 cup of the cooking juices into a small pan and add the soy sauce.
  5. Bring to a boil, then pour this over the fish.
  6. 7. Heat the sesame oil in a small pan.
  7. 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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