|red mullet burried under vegetables and sauce|
8 small red mullet fillets
flour for dusting
oil for frying
70 ml soy sauce
70 ml balsamic vinegar
70 ml mirin
70 ml sake
140 ml water
1 tablespoon sugar
1 small mild chilli, minced without seeds
1 teaspoon arrow root flour
3 white onions
Slice onion wedges in very thin slices, cut carrot into julienne.
Dust fillets with flour and some salt. Heat oil in a wok and fry the small fillets in batches until crisp. Fry only a short time because they are so small and quickly overdone. Transfer to a dish.
|Frying red mullets in my wok|
Heat soy sauce with vinegar, water, sake, mirin, chilli and sugar until boiling, stir arrow root flour with a little water until smooth and whisk into the boiling sauce until sauce becomes glossy. In a container place a first layer of fish, cover with 1/2 of the onions and carrots, cover with a second layer of fish and second part of vegetables, pure the boiling sauce over. Let sit a few hours or serve the other day. This recipes reminds me very much on german Brathering but it tastes rather exotic. Red mullets have a strong flavour which blends very good with soy sauce and vinegar.
We had a little baguette and butter with the fish.