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Red Mullet<\/h1>\n
I had never spotted red mullet in a shop. So far I only had the chance to see it on TV shows. That’s why I was instantly intrigued and wanted to buy it. That being said, I had no idea how it tasted or what do to with it. (Luckily, my wife knew it from Morrocan fish markets.)<\/p>\n
Luckily red mullet<\/a>\u00a0is an easy-going type of fish. It can be found in the Mediterranean Sea, the North Atlantic Ocean and the Black Sea. On an impressive note: red mullets can be found in shallow water (only 5 metres of depth) and as deep as 400 metres. By accident, I bought some during the best times to buy: August and October. The fish should be avoided during their spawning season. That’s happening from May to July.<\/p>\n The red mullet is a very lean fish, with less than 4% fat in 100 g of meat. It has around 20% of protein in the same amount of fish and is surprisingly rich in different vitamins and minerals. The texture is firm but slightly soft and the fish works well with strong flavours: chillies, ginger and garlic. Besides that red mullet has a hint of shellfish and goes well with everything that tastes great with shellfish, too. It gets this taste most likely because they enjoy feasting on shellfish in their spare time.<\/p>\n I breaded the red mullet in panko and fried it lightly in olive oil. That was a delicious\u00a0idea but not my initial plan. At the beginning, I wanted to bread it in cashews, but that didn’t work out as planned. That’s no problem. You try and fail, you adapt and kick ass. The panko fried red mullet turned out to taste great.<\/p>\n As said key flavours to pair the red mullet with are chillies, ginger and garlic. That’s the base of my spicy sauce. To give it some more flavour and depth I added green onion, great olive oil, salt, pepper, fresh lime juice, some fish sauce. To give it a little twist, and because I had it at home, I added a bunch of fresh basil leaves to the mix – incredible smell and flavour!<\/p>\n The sauce also works well as a salad dressing and as an Italian-Asian fusion salsa. To add some more flavour to it you\u00a0could mix in some honey too. It’s a very easy-going and flexible dressing.<\/p>\n The omelette was a spontaneous idea. As I had to change plans with the breading for the fish, I also had plenty of cashews leftover. There was also plenty of egg wash left, too.<\/p>\n<\/a><\/p>\nLooking for similar Recipes? Get my Low Carb Cookbook!<\/span><\/em><\/h4>\n
<\/a><\/p>\nRed Mullet: Spicy Sauce<\/h1>\n
<\/a><\/p>\n<\/a>Red Mullet: Cahsew Omelette<\/h1>\n