Kaffir Lime Sea Mullet with Mango Salsa
Ingredients (Serves 4)
4 x 200g Sea Mullet fillets, skinned
2 tablespoons lime juice
1 teaspoon grated fresh ginger
4 – 8 large kaffir lime leaves
1 tablespoon olive oil
baby rocket, to serve
Mango Salsa
1 large mango, finely diced
1 green onion, green part only, finely sliced
1 tablespoon chopped
coriander leaves
1 tablespoon lime juice
Place fish in a shallow non-metallic dish with lime juice and ginger.
Leave to marinate for 15 minutes.
Make the salsa by combining all ingredients.
Discard the marinade and pat the fish dry with paper towel.
Place each piece of fish on 1 or 2 kaffir lime leaves, depending on fish fillet size or cut into appropriate lengths, if preferred.
Heat a large frying pan, grill plate or BBQ. Lightly oil and cook Sea Mullet, leaf side down, over a moderate heat for 3 minutes. Carefully turn using a spatula and tongs and cook a further 1-2 minutes or until cooked through.
Serve fish with mango salsa and baby rocket.
Notes: Removing the skin from Sea Mullet reduces the oiliness and the stronger flavour.
The kaffir lime leaves not only add flavour but protect the fish from direct heat allowing it to cook more gradually. Lime or lemon leaves could also be used.
Alternative Species Australian Salmon, Tailor, Blue Mackerel, Silver Trevally and Pilchard.
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This recipe was developed by Sydney Fish Market for 'Get Fresh with Fish'.
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