Serves: 2
Thai Style Red Mullet
- Prep Time
- 10 min.
- Cooking Time
- 20 min.
- Method
- Direct
- Prep Time
- 10 min.
- Cooking Time
- 20 min.
- Method
- Direct
Ingredients
- 2 x 500g Whole Red Mullets gutted scaled, trimmed and scored
- For the marinade:
- 3 tbsp olive oil
- 2 stems lemongrass, finely sliced
- 6 lime leaves, finely chopped
- 2/3 large red chillies finely sliced
- 1 thumb sized piece of ginger, peeled and finely chopped
- 1 tbsp soft brown sugar
- 10g chopped coriander
- 2 tbsp fish sauce (nam pla)
- 2 tbsp vegetable oil for brushing
- Sea salt
- Lime wedges to serve
Instructions
- Heat the olive oil in a pan. Add lemongrass, lime leaves, chillies and ginger.
- Cook gently for 2/3 minutes until soft, allowing all the flavours to develop. Take pan off heat. Add the brown sugar allowing it to melt and the mixture to cool. Add the coriander and fish sauce.
- Brush the fish with vegetable oil. Rub the marinade into each fish, allow to infuse for at least 2 hours.
- Season well with sea salt just before cooking.
- Cook on a medium direct heat for about 20 minutes or until the fish is coming away from the bone, turning the fish basket just once after 10 minutes.
- Serve with wedges of fresh lime.
A delicious recipe for Red Mullet with a bit of a kick to it!
Method:
Ingredients
- 2 x 500g Whole Red Mullets gutted scaled, trimmed and scored
- For the marinade:
- 3 tbsp olive oil
- 2 stems lemongrass, finely sliced
- 6 lime leaves, finely chopped
- 2/3 large red chillies finely sliced
- 1 thumb sized piece of ginger, peeled and finely chopped
- 1 tbsp soft brown sugar
- 10g chopped coriander
- 2 tbsp fish sauce (nam pla)
- 2 tbsp vegetable oil for brushing
- Sea salt
- Lime wedges to serve