Fried Grey Mullet With Light Soy Sauce

Preparation time

15 Minutes

Cooking time

10 Minutes

Serves

2-3

Learn how to fillet a grey mullet fish and watch how it is beautifully prepared by our chef.

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Chef Leong shows you how to cook grey mullet, a moderately flavoured and light fish, using just one key aromatic ingredient to create an appetising and crispy dish.

Ingredients

500-600
grams
Grey Mullet
, cleaned
80g
Fresh Lettuce Leaves
, washed and drained dry
2
cm
Ginger
, sliced thinly

Directions

Cut off the fish head and tail. Debone and fillet the fish, set aside.
Heat 1 tablespoon of oil in a nonstick frying pan over medium-high heat until hot. Fry the sliced ginger until it turns golden in colour.
Heat remaining oil over high heat until hot. Place fillets skin side down first in the pan and fry for 2 minutes on each side, or until golden-brown and cooked through.
Remove the cooked fillet from the frying pan, set aside.
Fry the fish head and tail in the same way, remove from the frying pan and set aside.
Keep the oil in the frying pan, add in light oy sauce, heat up for 1-2 minutes.
Put the lettuce on a serving dish, place the fish head, fillet and tail on top, drizzle the sizzling light soy sauce over the fish and serve.

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