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EatSmarter exclusive recipe

Red Mullet with Crispy Skin

on Tender Scallions

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Red Mullet with Crispy Skin
350
calories
Calories

Red Mullet with Crispy Skin - A beautiful dish!

0
Print
easy
Difficulty
15 min.
Preparation
ready in 25 min.
Ready in
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie350 kcal(17 %)
Protein37 g(38 %)
Fat10 g(9 %)
Carbohydrates25 g(17 %)
Sugar added1 g(4 %)
Roughage6 g(20 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E4.3 mg(36 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin9.6 mg(80 %)
Vitamin B₆0.6 mg(50 %)
Folate55 μg(18 %)
Pantothenic acid0.5 mg(8 %)
Biotin9.8 μg(22 %)
Vitamin B₁₂1.5 μg(50 %)
Vitamin C40 mg(42 %)
Potassium937 mg(23 %)
Calcium245 mg(25 %)
Magnesium79 mg(26 %)
Iron4.1 mg(27 %)
Iodine9 μg(5 %)
Zinc3.7 mg(53 %)
Saturated fatty acids1.3 g
Uric acid270 mg
Cholesterol134 mg
Recipe development: EAT SMARTER
Ingredients
Preparation

Ingredients

for 2 servings
1 piece
fresh Ginger root (about 30 grams)
½
3 tablespoons
1 tablespoon
2 bunches
1 tablespoon
½ bunch
6
Red mullet fillets (each about 50 grams)
coarsely ground ground Pepper
1 ounce
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Product recommendation

Preparation

Kitchen utensils

1 Skillet, 1 Casserole dish, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Peeler, 1 Fine grater, 1 Slotted spatula

Preparation steps

Step 1/6
Red Mullet with Crispy Skin preparation step 1

Peel the ginger root and finely grate. Squeeze the juice from the lime. In a small bowl, mix together the lime juice, ginger, soy sauce and chili sauce.

Step 2/6
Red Mullet with Crispy Skin preparation step 2

Rinse the scallions, pat dry and cut into 4 cm  (approximately 1 1/2-inch) pieces. Heat the oil in a pan. Sauté the scallions over high heat, stirring constantly, for 2 minutes.

Step 3/6
Red Mullet with Crispy Skin preparation step 3

Stir in the lime mixture to combine, then spread in a baking dish.

Step 4/6
Red Mullet with Crispy Skin preparation step 4

Rinse the basil, shake dry, pluck leaves and sprinkle over the onions.

Step 5/6
Red Mullet with Crispy Skin preparation step 5

Rinse the fish fillets and pat dry. Season with salt and pepper. Lay fillets with the skin side up on top of the scallion mixture.

Step 6/6
Red Mullet with Crispy Skin preparation step 6

Crush the rice crackers coarsley using a spoon. Sprinkle crumbs over the fish fillets. Bake in preheated oven at 200°C (fan not recommended, gas mark 3) (approximately 400°F) until fish is opaque throughout, about 10 minutes. Remove fish from the baking dish and serve with the scallion mixture.

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