Red Mullet with Ginger and Oranges
Main Dishes • Mediterranean
Description
Red Mullet with Ginger and Oranges
Ingredients
- Coriander essential oil ¼ teaspoon
- Olive Oil 2 tablespoons
- Oranges 3 pieces
- Star anise 2 pieces
- Grated Ginger Root 1 piece
- Peanut Butter 1¼ cups
- Red mullet fillet 2 pieces
- Ocean salt to taste
- Cilantro ¼ bunch
- Salt to taste
Step-by-Step Guide
Step 1
Clean the fish, leaving the head and tail, rinse under cold running water, and pat dry.
Step 2
In a small heavy-bottomed skillet, lightly toast the coriander seeds over medium heat. Once they darken, transfer to a cutting board and crush roughly with the flat side of a knife.
Step 3
Juice 1-2 oranges (about 2/3 cup), pour into a small heavy-bottomed saucepan, and simmer over medium heat, stirring, for about 12-15 minutes until the liquid reduces to about ¼ cup.
Step 4
Transfer the juice to a small bowl and mix with olive oil. Add the crushed coriander seeds and 2 star anise.
Step 5
Peel 1 orange, separate it into segments, and remove the white membranes.
Step 6
Cut a small piece of ginger root (about 4 cm) into matchstick-sized strips. Place the ginger in a small skillet, cover with a little cold water, and bring to a boil. Boil for 2 minutes, then drain the water and let the ginger cool.
Step 7
Heat peanut oil (natural, not creamy) in a skillet over medium heat until it starts to bubble and sizzle.
Step 8
Sprinkle the red mullet with salt (about 1/8 teaspoon for each fish), place in the hot peanut oil, and fry on both sides (totaling 4-8 minutes depending on the size of the fish).
Step 9
Serve the fried red mullet with the peeled orange segments, boiled ginger, cilantro sprigs, and the previously prepared orange sauce. Sprinkle with sea salt on top.
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