Barbecued Yelloweye Mullet on Kaffir Lime Leaves
Yelloweye mullet isn’t as strongly flavoured as some other mullets and removing the skin further reduces the oiliness and flavour. Kaffir lime leaves add a fresh flavour and aroma to the fish, as well as protecting it from direct heat, allowing it to cook more gradually.
Serves 4 as an entrée
12 x 30g yelloweye mullet fillets, skin off, bones removed
2 tablespoons lime juice
2 tablespoons olive oil
2 teaspoons grated ginger
12 kaffir lime leaves (see notes)
Salt flakes, to taste
1 large mango, finely diced
2 green onions, finely sliced
1 cup watercress leaves
1 tablespoon chopped coriander leaves
1 tablespoon lime juice
Salt flakes and freshly ground black pepper, to taste
Place fish in a shallow non-reactive dish, combine lime juice, oil and ginger, mix well with fish and leave to marinate for 15 minutes.
Meanwhile, make Mango Salsa: combine all ingredients and set aside.
Remove fish from the marinade and place each piece of fish on a kaffir lime leaf, sprinkle with salt.
Heat a barbecue or char-grill plate.
Cook fish, leaf side down, for 3 minutes. Carefully turn over and cook a further minute or 2, until flesh flakes easily when tested with a fork.
Place on plates, leaf side up, and serve with mango salsa and rice.
Kaffir lime leaves are available from fruit and vegetable shops; they’re usually joined in pairs, 1 lime leaf equals 1 pair.
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