Grilled whole red mullet with Thai dipping sauce

Grilled whole red mullet with Thai dipping sauce

By
From
Breddos Tacos
Serves
4
Photographer
Kris kirkham

The inspiration for this dish comes from the legendary Pong’s restaurant barbecue on Thong Nai Pan Noi on Koh Samui, an idyllic paradise in Thailand that became my home for months on end, year after year, during my university days. At Pong’s they served this dipping sauce with mussels at their weekly Wednesday barbecue. It’s a revelation – the sweet, spicy, salty kick of flavours is so unexpected and my tastebuds have never been the same again. Here I have replaced the mussels with a British classic, red mullet.

Ingredients

Quantity Ingredient

For the red mullet

Quantity Ingredient
rapeseed oil
4 whole red mullet, scaled, cleaned and gutted
4 tablespoons chopped coriander stalks
2 limes, sliced
2 teaspoons sea salt
2 teaspoons white pepper

For the Thai dipping sauce

Quantity Ingredient
120ml freshly squeezed lime juice
120ml fish sauce
2 tablespoons palm sugar
2 tablespoons chopped coriander
2 tablespoons finely chopped thai shallots
1 tablespoon ground dried bird’s-eye chillies
2 teaspoons How to make glutinous rice powder

To serve

Quantity Ingredient
2 Dong’s flatbreads
4 tablespoons chopped coriander
2 tablespoons chopped mint
2 teaspoons How to make glutinous rice powder

Method

  1. Make the Thai dipping sauce by combining all the ingredients in a bowl.
  2. Preheat your grill and brush on some oil. Score the skin of each fish, then stuff the fish with the coriander stalks and lime slices. Rub some oil into the skin and sprinkle the salt and white pepper evenly over both sides.
  3. Once the grill is hot, add the fish and cook for 4–5 minutes – when a fish slice will easily lift the fish off the grill, it’s ready to be turned. Cook the other side of the fish for another 3–4 minutes – it’s cooked when the flesh pulls away from the bone easily.
  4. Warm up the flatbreads in a frying pan for 2 minutes on each side. Put 2 fish on each flatbread, with a couple of tablespoons of the dipping sauce, some coriander, mint and glutinous rice powder.
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