Baked Stuffed Mullet
Find more recipes like this one in “Recipes From Around the World - Volume 2″. Available in the Recipe Daily Store.
Baked Stuffed Mullet
4 Servings
2 large, beautiful, fat mullet
250 g spaghetti, cooked
1 onion
2 bay leaves
2 Tbsp tomato paste
1 tsp sugar
1 clove garlic, crushed and chopped
1 small capsicum (green pepper), chopped
1 1/2 Tbsp parsley, chopped
2 sticks celery, chopped finely
1/2 tsp ginger
1/2 tsp basil
1 dash salt and pepper
2 drops Tabasco sauce
1 Tbsp olive (or vegetable oil)
1 oyster sauce (optional)
Prepare mullet for baking by removing backbone, leaving it flat, ready for stuffing, sewing or tying up. Make sure fish is cleaned, scaled and washed thoroughly with black parts rubbed off. Remove as many bones as possible.
Combine stuffing ingredients and add oil. This keeps spaghetti workable (soft) with other ingredients.
Fill fish with stuffing. Tie securely, use small skewers or sew up sides of fish where necessary. Place fish on oiled baking dish and place in hot oven. Reduce heat and cook slowly for 30-45 minutes, according to fish size. Test to see if cooked. When cooked, remove from oven and when cool enough to handle, remove string or other securing device. This fish can be glazed with geletine or oyster sauce.
Find more recipes like this one in “Recipes From Around the World - Volume 2″. Available in the Recipe Daily Store.