Sultan ibrahim

Sultan ibrahim

Red mullet grilled in vine leaves

By
From
Saha
Serves
4
Photographer
Matt Harvey

Chopped egg–coriander–lemon dressing

Ingredients

Quantity Ingredient
125ml Lemon–garlic dressing
2 soft-boiled eggs, chopped
1/2 cup coriander leaves, roughly chopped
12 120-140 g red mullet
12 vine leaves
olive oil, for frying

Method

  1. To make the dressing, toss the ingredients together and keep at room temperature until ready to serve.
  2. To scale the red mullet, hold it under running water and use your thumb to run against the scales from tail to head – they come away very easily. Leave the fins and tail attached for presentation, but use a sharp knife to slice the fish along the underbelly. Hold the sides open and pull the insides away. Insert your finger into the reddish-coloured gills and pull them out too. Rinse the insides of the fish under running water, paying special attention to rubbing away the dark blood line against the back bone. Pat dry.
  3. If you are using preserved vine leaves, soak them well, then rinse and pat them dry. Fresh vine leaves should be blanched in boiling water for 30 seconds and then refreshed in cold water.
  4. Arrange the vine leaves on your work surface, vein side up. Trim off the stalks and cut each leaf into a rectangle. Place a red mullet in the middle of each vine leaf and wrap it around the fish.
  5. Heat the oil in a large non-stick frying pan and fry the fish in batches, for 2–3 minutes on each side. The vine leaves should be slightly blackened, but the fish will be tender, white and juicy. Serve straight away with the chopped egg–coriander–lemon dressing.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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