Let's just mullet over
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Cucumber | |
| 1 | large | Grey mullet fillet |
| Zest and juice of 1 lime | ||
| Zest and juice of 1 lemon | ||
| 3 | Shallots | |
| 4 | Thai chillies; seeded and finely | |
| ; chopped | ||
| 1 | Clove garlic | |
| 3½ | tablespoon | Olive oil |
| 225 | grams | Young leaf spinach |
| 2 | tablespoons | Vegetable oil; plus extra for deep |
| ; frying | ||
| 115 | grams | Self raising flour |
| 1 | tablespoon | Chopped fresh coriander |
| 1 | Egg; beaten | |
| 1 | pinch | Freshly grated nutmeg |
| Salt and freshly ground black pepper | ||
| Chopped chives; to garnish | ||
Directions
1 Cut half the cucumber into very thin slices and chop the remainder. Cut the fish in half and, using a sharp knife, cut one piece on an angle into very thin slices.
2 Arrange the fish slices in a single layer on a plate, squeeze over the lime and lemon juice, season, then allow to stand until the fish becomes opaque.
3 Cook two shallots in a small pan of boiling water for about 5-8 minutes, or until tender. Finely chop the remaining shallot and place in a mini food processor with the chopped chillies, lemon and lime zest, garlic and chopped cucumber. Blitz until finely chopped then stir in 1 tbsp olive oil and season.
4 Heat ½ tbsp olive oil in a wok, add the spinach and cook quickly to wilt down. Tip the cooked spinach into a colander and squeeze out excess liquid.
5 Heat 2 tbsp vegetable oil in a frying pan. Drain the boiled shallots very well then carefully add to the pan and cook until golden brown on all sides.
6 Fill a deep pan one third full with vegetable oil and heat. Place the flour in a bowl then beat in enough water to make a batter.
7 Stir in the chopped coriander. Dip the remaining piece of fish in batter, coat then deep fry until cooked through, crisp and golden. Drain on kitchen paper.
8 Add the spinach to the beaten egg with grated nutmeg and mix together.
Heat 1 tbsp olive oil in a small frying pan, pour in the spinach mixture and flatten down then cook over a low heat until set. Turn the spinach cake over and cook the other side. Turn the cooked cake out and cut into wedges.
9 Arrange the overlapping fish and cucumber slices on a plate, drizzle over 1 tbsp olive oil, season, then decorate with chopped chives.
10 Serve the deep fried fish on another plate with the spinach cake, shallots and cucumber relish.
Converted by MC_Buster.
Per serving: 395 Calories (kcal); 40g Total Fat; (88% calories from fat); 4g Protein; 7g Carbohydrate; 94mg Cholesterol; 33mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 1½ Vegetable; 0 Fruit; 7 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.