Stuffed Red Mullet Recipes

Ingredients :

55 g

55 g

2 tablespoons

4

55 ml

1

1

225 g

oyster mushrooms

cooked, peeled large prawns, thawed and dried, if frozen

oyster sauce

red mullet or red snapper, each weighing about 225 g, cleaned and scaled

dry sherry

large carrot, cut into thin strips

daikon, peeled and cut into thin strips

small broccoli florets

lemon zest and chopped spring onions, to garnish

grated zest 1 small lemon

1. Finely chop mushrooms and prawns.
2. Place in a small bowl and mix in lemon zest.
3. Stir in oyster sauce and set aside.
4. Rinse fish and pat dry with absorbent kitchen paper.
5. Divide mushroom mixture into 4 portions and press into cavity of each fish.
6. Place stuffed fish in a shallow dish and spoon over sherry.
7. Cover and chill for 30 minutes.
8. Bring a wok or large saucepan of water to the boil.
9. Arrange carrot and daikon strips and broccoli florets on nonstick baking parchment in 2 steamer, lay fish on top and spoon over sherry marinade.
10. Place over boiling water, cover and steam for 10 minutes.
11. Carefully turn fish over and steam for a further 8-10 minutes or until cooked through.
12. Garnish with lemon zest and chopped spring onions to serve.

Serves 4

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