Red Mullet with Sweet Chilli Sauce | Gordon Ramsay

sweet chili sauce

🥗Healthier: homemade chili sauce

💰Cheaper: sriracha

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

Cut the top off the chili and slice it in half to remove the seeds.

Slice 2 cloves of garlic nice and thin.

Add the sliced garlic to a mortar with a touch of salt and a little sugar, then start grinding.

Add 2 tablespoons of fish sauce and a splash of rice wine vinegar to the mixture.

Add 3 tablespoons of olive oil and mix everything together until well combined.

Slice spring onions and add them to the mixture along with fresh coriander and lime juice.

Taste the sauce and adjust if necessary, letting it sit to develop flavor.

In a separate bowl, combine peanuts, salt, and dried chili flakes, then crush lightly to create a textured coating.

In another bowl, beat 2 eggs and add a splash of fish sauce.

Dip the red mullet fillet in the egg mixture, then coat it with the peanut and chili mixture, pressing down to ensure it sticks.

Heat a skillet until piping hot, then add the coated red mullet, laying it away from you in the pan.

If the pan gets too hot, add a teaspoon of olive oil around the outside to control the heat.

Sear the fish until it is nice and crispy, tilting the pan to baste the top with hot olive oil.

Once cooked, turn off the heat and let the fish sit in the pan, finishing with lime juice over each piece.

Serve the fish with a touch of the sweet chili sauce on the bottom and tail of each fish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens