Curry-cured grey mullet with pickled peppers and coconut yoghurt

Curry-cured grey mullet with pickled peppers and coconut yoghurt

By
From
Everyday Seafood
Serves
4 as a starter

My head chef, Simon Davies, at Outlaw’s Fish Kitchen in Port Isaac, Cornwall, came up with this one. It’s a great spring/summer dish. The fish takes on all of the curry flavour and its texture is transformed. Pickled peppers, coconut yoghurt and fragrant coriander balance it perfectly. This dish will also work well with bass, bream and mackerel.

Ingredients

Quantity Ingredient
500g very fresh grey mullet fillet, skinned and pin-boned

For the cure

Quantity Ingredient
50g fine sea salt
50g caster sugar
20g hot curry powder

For the pickled peppers

Quantity Ingredient
1 red pepper
1 yellow pepper
75ml white wine
75ml white wine vinegar
75ml water
75g caster sugar
1 garlic clove, peeled and crushed

For the coconut yoghurt

Quantity Ingredient
200g full-fat greek yoghurt
100g thick coconut milk
sea salt

To finish

Quantity Ingredient
2 teaspoons chopped coriander
Curry oil, to drizzle
micro coriander cress, (optional)

Method

  1. For the cure, mix the salt, sugar and curry powder together in a bowl. Lay the fish on a tray and sprinkle evenly with the cure mixture. Turn the fish over in the cure a few times to ensure it is coated all over, then wrap the whole tray in cling film and place in the fridge to cure for 6 hours.
  2. For the pickled peppers, peel, halve, core and deseed the peppers. Slice the peppers thinly and place in a bowl. Put the wine, wine vinegar, water and sugar into a small pan and heat to dissolve the sugar, then bring to the boil. Add the crushed garlic clove and pour over the peppers. Cover the bowl with cling film and leave to cool.
  3. For the coconut yoghurt, mix the yoghurt and coconut milk together in a bowl until evenly combined and season with salt to taste. Cover and refrigerate until ready to serve.
  4. When the curing time is up, wash the cure off the fish in cold water and pat dry with kitchen paper. Wrap the fish tightly in cling film and return to the fridge for an hour to firm up.
  5. Slice the grey mullet as thinly as possible and share between 4 plates. Drain the peppers and toss them with the coriander and a drizzle of curry oil. Taste for seasoning, adding a little salt if you like.
  6. Share the peppers between the 4 plates, finishing with spoonfuls of the yoghurt, extra curry oil and coriander cress, if using.
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