Red mullet gets its name from its attractive colour. The meat is firm with a pinkish white tinge, it has a good flavour that really works well in this Thai red mullet recipe.  The red curry paste in the sauce spreads down and into the fish, infusing it with delicious flavour.

Preparation time is only  3 or 4 minutes. Allow about 15 minutes for the cooking time. Quantities below will serve 2 people – it is easy to scale up for larger numbers.

Ingredients For Thai Red Mullet

2 x 170g red mullet fillets (skin on) from Walter Purkis & Sons
2 tbsp Thai red curry paste plus 1 tsp extra
Vegetable oil, for brushing
150g rice
100ml reduced-fat coconut milk
1 lime, halved, to serve
Fresh coriander sprigs, to garnish

Cooking Method For Thai Red Mullet

Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease a baking tray with oil.
Cut deep slashes into the skin side of the red mullet fillet. Spread plenty of the of red curry paste over the skin, massage a bit with your fingers to make sure it goes into the slashes. Place the fish, skin side up, onto the prepared tray. Brush with oil then place under a hot grill until the skin begins to crisp.

Transfer to the oven for about 10 minutes or until the fish is cooked through.

Cook the rice according to the instructions on the pack, drain and keep warm.

While the rice is cooking, mix the remaining teaspoon of the red curry paste with the coconut milk. Bring gently to the boil and simmer allowing it to reduce and thicken.

Serve right away  with the red mullet fillet on top of the rice, add the  sauce and garnish with coriander and a lime half.

This Thai red mullet recipe  comes from give them a visit for more fishy recipes