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.
INGREDIENTS:
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
Mango Salsa
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
METHOD:
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.
NOTES:
Kaffir lime leaves are available from fruit and vegetable shops; they’re usually joined in pairs, 1 lime leaf equals 1 pair.
ALTERNATIVE SPECIES:
Other Mullets, Australian Salmon, Australian Sardine, Blue Mackerel, Silver Trevally, Tailor.