Preparation time
20 minutes
Cooking time
4-6 minutes
Serves
4
A bright, fresh and zesty salad from Lyndey Milan, ideal for those sun-kissed late lunches or early dinners. It needs a wine with a little acidity – not too much – as well as texture to bring out its highlights. Try Grüner Veltliner, Chenin Blanc, or Roussanne. Otherwise, Semillon is a great pick.
INGREDIENTS
4 skin-on sea mullet fillets (approx. 180g each), pin-boned
Salt and freshly ground black pepper
1 1/2 tbsp plain flour, for dusting
1 1/2 tbsp (30ml) peanut oil
Lime wedges to serve
Dressing
1 tbsp (20ml) lime juice
2 tsp (10ml) fish sauce
2 tsp (10ml) rice vinegar
2 tsp caster sugar
1 small red chilli, deseeded, finely chopped
1 small clove garlic, finely chopped
Salad
1 Lebanese cucumber, halved lengthways, thinly sliced
1 small carrot, julienned or grated
1 1/2 cups bean sprouts
1 cup loosely packed mint leaves, approx. 1 bunch
1 cup loosely coriander leaves, approx. 1/2 bunch
1/2 cup loosely packed Thai basil leaves, approx. 1/2 bunch
2 green onions (shallots), thinly sliced
METHOD
1. For the dressing, combine the lime juice, fish sauce, rice vinegar, sugar, chilli and garlic in a small bowl, stirring until the sugar dissolves. Set aside for flavour to develop.
2. Combine the cucumber, carrot, bean sprouts, herbs and green onions in a large bowl. Drizzle over half the dressing and toss lightly.
3. Scrape knife along the skin side of the fish and wipe dry with paper towel and season the skin side with salt. Lightly dust the flesh side only with flour and a little salt, shaking off any excess.
4. Heat a large frying pan over medium-high heat add oil until hot. Place the fillets skin side down and cook for 3-4 minutes (depending on thickness of fillets), pressing flat with a spatula, until the skin is golden and crisp. Turn and cook for a further 1-2 minutes, or until just cooked through. Remove from the pan onto serving plates.
5. Spoon remaining dressing over the salad and serve the mullet fillets skin side up with the salad and lime wedges.