Recipe: Asian-style sticky mullet Recipe
It's all about the coconut glaze in this wood-fired fish dish
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Cooking tools:
- Pizza oven
- Oven
- Roasting pan
- Paper towel
- Chef's knife
- Mortar and pestle
- Saucepan
- Stove
- Mixing bowl
- Spoon
- Serving platter
Ingredients
- 800g-1kg mullet, filleted, cleaned and pinboned
- 400g white cabbage leaves, torn into loose, large leaves
- 120g coconut sugar, brown sugar or palm sugar, melted (see tip)
- Pinch salt
- Salad garnish
- 2 green shallots, diagonally sliced very thinly
- 6cm x 3cm piece ginger, peeled, cut into matchsticks
- 12 fresh mint leaves, washed & torn into pieces
- 12 fresh coriander leaves, washed
- 1-2 green Thai scud chillies, seeds removed to reduce heat
- 30g fried shallots
- 150ml fresh lime juice
- 50ml fish sauce
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