Mullet: two in one
I love cooking fish. It’s usually very simple, but the result is always great. So today I decided to cook mullet two different ways. First one, inspired by Thailandese kitchen and it’s flavors, and second one with Italian touch. Why Thailandese, you ask? Last year I’ve visited this country for the first time and fell in love with it’s spicy kitchen full of flavors and colours. And Italia, of course, has a very special place in my heart as my second home.
One fish was backed in the oven in foil with lemongrass, other one – fried in pen with tomatoes. I suggest you try both recipes: it’s very simple! And my video instruction will make the process absolutely clear for you.
Enjoy it and let me know which cooking style suits your mullet better.
- Cut lemongrass and put on the foil.
- Laying the fish on foil.
- Stuffing fish with lemon.
- Wrap the foil around fish and put it in the oven preheated to 180 C fro 15-20 minutes. Fish is ready if her yes are white.
- Serving the plate and enjoying the mullet!
- Put olive oil on a frying pen. Crush a garlic clove. Season the fish.
- Put the fish on the frying pan, add pepper and fry for two minutes from each side.
- Cut tomatoes and add them to the fish on the frying pan.
- Pour a little bit of white wine to the pan, add salt and cover the pan with a lid for 5 minutes.
- Fish is ready! Sprinkle it with parsley and serve the plate. Bon appetite!
Read about which fish is better farm-raised or wild-caught in our article here.