Chilli & Ginger Red Mullet Parcels

prep 20 mins cook 6–8 mins
  • 4 red mullet fillets, about 200 g (7 oz) each, pin-boned
  • 2 large red chillies, deseeded and cut into fine julienne
  • 5 cm (2 inch) piece of fresh root ginger, peeled and cut into fine julienne
  • 2 spring onions, finely sliced
  • 2 garlic cloves, sliced
  • 2 limes, thinly sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil

Take 4 squares of nonstick baking paper that are about 8 cm (3½ inches) longer than the fish fillets.

Place a red mullet fillet on top of 1 of the baking paper squares. Sprinkle with a few julienne of chilli and ginger and a few slices of spring onion, garlic and lime. Drizzle over a little soy sauce and sesame oil.

Fold 1 corner of the paper over the top of the fish, leaving you with a triangular parcel. Starting at 1 corner of the triangle, fold the edges in a couple of times to seal the fish in its own packet. Repeat with the other fish fillets. Place in a preheated oven, 180°C (350°F), Gas Mark 4, for 6–8 minutes, or until the fish is opaque and firm to the touch.

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