Grilled Mullet with Sichuan, Sweet & Sour Eggplant & Asian Herbs
This is a dish that really packs a punch! A beautiful whole baked mullet, served with an amazing flavour bomb eggplant sauce.
Prep: 15 minutes - Cook: 30 minutes - Makes: 4 - Difficulty: Capable Cooks - Recipe: Hayden Quinn
Ingredients
Fish
2 1.5g whole mullet, gutted and cleaned*
2 tbs Cobram Estate Extra Virgin Olive Oil
Sea salt, to taste
Eggplant
1 whole large eggplant, cut into 3cm cubes
1 brown onion, diced
5cm thumb ginger, diced
5 cloves garlic, crushed, roughly chopped
4 tbs Cobram Estate Extra Virgin Olive Oil
2 tbs Chinese black vinegar
1 tbs oyster sauce
1 tbs crispy chili condiment*
1 tbs fermented bean paste*
1 tbs Castor sugar
1/2 cup water*
1/2 cup unsalted peanuts
5 spring onions, finely sliced, white only, green tops reserved for herb salad
Sea salt, to taste
Herb Salad
1 bunch coriander, leaves only
1 bunch mint, leaves only
1 bunch Thai basil, leaves only
Green tops of spring onions finely chopped
To Serve
4 cups cooked white rice
Notes
* You could also use snapper or bream as an alternative to mullet.
*Crispy chili condiment can be found at specialist asian grocery stores, use as much or as little as you like to control your own heat.
*Fermented bean paste can be found at specialist asian grocery stores, you can omit this, however it does give the sauce a nice “funk”.
* During the cook, you may need to add a little more water if the eggplant begins to dry out.
* The eggplant sauce can be made ahead of time and will store well in the fridge and is a great accompaniment to fish, chicken or even just over plain rice.
Method
Step 1. Heat BBQ on high heat and set for roasting with roasting rack and diffuser plate. For the eggplant, start by heating a large non-stick frying pan over medium-high heat. Add 2 tbs olive oil and cook eggplant, flesh side down, until golden and brown on all sides. This will take about 5-10mins with frequent turning. Remove from the pan and set aside until needed. Reduce heat and add onion and saute for 1 to 2 minutes or until onion begins to soften. Add garlic and ginger and cook gently until fragrant.
Step 2. Add eggplant back into onion mix and pour over vinegar, oyster sauce, chili condiment, bean paste, sugar, water and peanuts. Stir well to incorporate and bring to a gentle simmer. Cook gently for 15 to 20 minutes*.
Step 3. While the eggplant is cooking, prepare the fish by cutting rows of slits across the fish on both sides. These cuts will help the fish cook, and will help the sauce to seep in when served. Season with salt and rub with Cobram Extra Virgin Olive Oil. Then roast the fish in a hot BBQ for 15 to 20 minutes, or until cooked to your liking. Remove from BBQ and allow to rest.
Step 4. Finish eggplant by stirring through fresh spring onion and seasoning to taste. Serve fish to a large serving plate and slather generously with eggplant sauce.
Step 5. Gently toss together salad ingredients and serve on the side.
