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Executive sous chef at MG Garage, Lee Hokianga presents this delicious entree.



  • 1.

    Remove the skin and the pin bones from the fish.

  • 2.

    Lay fish flat down in a bowl as evenly as possible.

  • 3.

    Into a second bowl add lemon juice, white wine vinegar, salt and sugar.

  • 4.

    Slice onion into rings – not too thick.

  • 5.

    Add onion to marinade and leave for a few minutes.

  • 6.

    Sprinkle fish with cayenne pepper then lay onions over fish.

  • 7.

    Slice tomatoes.

  • 8.

    Dip them in marinade and place them on top, pour liquid over fish then cover.

  • 9.

    Refrigerate for 24 hours.

  • 10.

    To serve, place two fillets with some onion and tomato on a plate, and finish with chopped parsley, oil, salt and pepper. Great served with some crusty bread.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Pinot Gris and Rose are the best wines to pair with Pickled Red Mullet with Spanish Onions.


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