Baked stuffed mullet
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Large, beautiful, fat Mullet | |
| 250 | grams | Spaghetti, cooked |
| 1 | Onion | |
| 2 | Bay leaves | |
| 2 | tablespoons | Tomato paste |
| 1 | teaspoon | Sugar |
| 1 | Clove garlic, crushed and | |
| _ chopped | ||
| 1 | Small Capsicum (green | |
| _ pepper), chopped | ||
| 1½ | tablespoon | Parsley, chopped |
| 2 | Sticks Celery, chopped | |
| _ finely | ||
| ½ | teaspoon | Ginger |
| ½ | teaspoon | Basil |
| Salt and pepper | ||
| 2 | drops | Tabasco sauce |
| 1 | tablespoon | Olive or vegetable oil |
| Oyster sauce (optional) | ||
Directions
Prepare mullet for baking by removing backbone, leaving it flat, ready for stuffing, sewing or tying up. Make sure fish is cleaned, scaled and washed thoroughly with black parts rubbed off. Remove as many bones as possible.
Combine stuffing ingredients and add oil. This keeps spaghetti workable (soft) with other ingredients.
Fill fish with stuffing. Tie securely, use small skewers or sew up sides of fish where necessary. Place fish on oiled baking dish and place in hot oven. Reduce heat and cook slowly for 30-45 minutes, according to fish size. Test to see if cooked. When cooked, remove from oven and when cool enough to handle, remove string or other securing device. This fish can be glazed with geletine or oyster sauce.
Decorate with flair. This dish is very nice served with baked, seasoned tomatoes topped with buttered breadcrumbs, onions and braised celery.
From " Doyles Fish Cookbook - Definitive guide to cooking fish and seafood in Australia"
Typed by Vicki Crawford - Australia