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Oriental Roast Red Mullet

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.


  • 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


  • 1.

    Preheat oven to 200°.

  • 2.

    Drizzle some olive oil onto some tin foil and place one of the fillets on top, skin-side down.

  • 3.

    Place the rest of the ingredients on top of the fillet and then top with the remaining fillet. Leave to marinate for one hour.

  • 4.

    Close the tin foil to make a complete parcel. Place on a baking tray and cook in the oven for 10 minutes.

  • 5.

    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.

  • 6.

    Place the fish on a large serving platter, open the foil and serve with bok choi and a scattering of sesame seeds.

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