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Red Mullet with Crispy Skin

on Tender Scallions

Red Mullet with Crispy Skin - Red Mullet with Crispy Skin - A beautiful dish!
350 kcal
Red Mullet with Crispy Skin - A beautiful dish!

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Difficulty:easy
Preparation:15 min
Ready in:25 min
Low-sugar
Low-fat
Vitamin-rich
Mineral-rich
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
350
18%
Protein
37 g
74%
Fat
10 g
13%
Added Sugar
1 g
1%
Carbohydrates
25 g
10%
Roughage
6 g
-
Saturates
1 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

1 piecefresh Ginger root (about 30 grams)
½Limes
3 tablespoonsSoy sauce
1 tablespoonsweet Chili sauce
2 bunchesScallions
1 tablespoonVegetable oil
½ bunchesBasil
6Red mullet fillets (each about 50 grams)
Salt
coarsely ground ground Pepper
1 ounceAsian rice crackers

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

Directions

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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.
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.
3 Stir in the lime mixture to combine, then spread in a baking dish.
4 Rinse the basil, shake dry, pluck leaves and sprinkle over the onions.
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.
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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