Red Mullet with Ginger, Garlic and Tomato

Name: Red Mullet with Ginger, Garlic and Tomato
Yield: Serves 4
Ingredients: 2 oz (50 g) knob ginger, peeled and very finely diced; 1 sprig fresh coriander, chopped; 2 oz (50 g) butter; ½ lemon; 2 spring onions, trimmed and chopped; 5 fl oz (150 ml) fish stock or water and wine (see method); 1 small chilli, chopped; 1 tablespoon groundnut oil; 8 plum tomatoes; salt; 4 garlic cloves, peeled and chopped; 2 × 14 oz (400 g) red mullet; 2 oz (50 g) shallots, peeled and chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

About

Red mullet doesn’t suit creamy sauces. It may be something connected with natural oils in the fish, but the prospects of this fish with cream or mushrooms doesn’t excite me. This sauce reads as strong and dominant but, in fact, tastes gently spicy.

Ingredients

2 × 14 oz (400 g) red mullet
salt

Fish course
Pescatarian
Gluten-free

Method

The fish

The mullet needs filleting for this dish. The two mullet should give four fat fillets. Score the skin with four or five shallow knife-strokes and season with salt.

The sauce

If you don’t have fish stock, wash the fish trimmings and bones unde