My Mother's Red Mullet Recipe

sweet chili sauce

🥗Healthier: homemade chili sauce

💰Cheaper: sriracha

Homemade chili sauce can reduce sugar content while sriracha offers a similar heat.

Boil water in a wide pot to prepare Dashi.

Add Dashi sache to boiling water for 3 minutes to infuse umami flavor.

Slice scallions at a bias for garnish, adding some to the boiling water for extra flavor.

Remove Dashi sache after 3 minutes and set aside.

Slice ginger into strips, removing the skin to avoid waste.

Heat vegetable oil in a separate saucepan until shimmering.

Add ginger to the hot oil and stir to release fragrance without burning.

Once ginger is about to brown, add scallions and mix until wilted.

Add a dash of light soy sauce to the wilted scallion and ginger mixture, stirring off the heat to combine.

Bring the Dashi back to a boil for cooking the fish.

Rapidly boil each red mullet fillet, allowing the skin to curl before letting it go in the water.

Use a fish spatula to carefully remove the cooked red mullet from the pot to a serving plate.

Skim some fish oil from the poaching liquid and mix with soy sauce to create a sauce for the fish.

Generously pour the sauce over the red mullet and garnish with the scallion and ginger mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens