Red Mullet with Ginger, Garlic and Tomato

Preparation info
  • Serves


    • Difficulty


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.


  • 2 × 14 oz (400 g) red mullet
  • salt


The fish

  1. 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

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