Oriental Roast Red Mullet
Recipe by Aldo Zilli
This is an incredibly easy way to cook a whole fish that looks impressive too. The foil package locks in the flavours of the chilli, ginger and coriander making for a super-tasty and super-moist fish. Plus, there's no dish to wash up.
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 whole red mullet, 400-500g (1lb)
- 1 red chilli, deseeded and finely diced
- 1 garlic clove, sliced thinly
- 1cm ginger, finely sliced
- 1 tbsp coriander leaves, roughly chopped
- 2 tbsp soy sauce
- 2 tbsp good dry white wine
To serve
- 2 bok choi
- Sesame oil
- 1 garlic clove, crushed
- 1 knob of ginger, chopped finely
- Soy sauce
- Toasted sesame seeds
Method
- Preheat oven to 200°.
- Drizzle some olive oil onto some tin foil and place one of the fillets on top, skin-side down.
- Place the rest of the ingredients on top of the fillet and then top with the remaining fillet. Leave to marinate for one hour.
- Close the tin foil to make a complete parcel. Place on a baking tray and cook in the oven for 10 minutes.
- Meanwhile, in a wok, heat the sesame oil and quickly fry the garlic and ginger. Add the bok choi and soy sauce and cook until the bok choi is soft.
- Place the fish on a large serving platter, open the foil and serve with bok choi and a scattering of sesame seeds.
