Grilled red mullet with a smashed cucumber salad
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Ingredients
For the red mullet:
4 whole red mullet (gutted and scaled)
2tb rapeseed oil
Sea salt
For the cucumber salad:
2 cucumbers
2 red chillies deseeded and finely sliced
1 clove of garlic minced
1 tsp ginger minced
2tb soy sauce
2tb black rice vinegar
1tb chilli oil
2tb toasted sesame oil
1 pinch caster sugar
1 small bunch of basil
Method
To make the salad, smash the cucumbers with a rolling pin and chop into bite-sized chunks. Place in a medium-sized mixing bowl.
To make the dressing, combine the finely sliced chillies, minced garlic and ginger, soy, black rice vinegar, chilli oil, toasted sesame oil and sugar in a small bowl. Whisk to combine and taste to season. No need to add salt to the recipe, the soy acts as the salt here.
To serve, add the dressing to the cucumbers, tear the fresh basil and dress before serving immediately.
Light your barbecue at least 30 minutes before you intend on cooking.
Prepare the barbecue for direct cooking. It’s vital when barbecuing fish to cook at the highest heat possible to avoid the fish sticking to the bars of the barbecue.
Lightly grease the whole red mullets with rapeseed oil and season with sea salt flakes.
Place the whole fish on the hottest part of the barbecue; be careful when doing so, as the oil droplets may catch.
Cook the red mullet on one side for 8-10 minutes until charred depending on the size of the fish.
Use a fish slice to free the fish from the bars of the barbecue and turn using a pair of heat-proof kitchen tongs.
When barbecuing fish, it is important to only turn the fish once, minimising the damage you can cause to the exterior and to prevent the fish from sticking.
Cook for a further 6-8 minutes until the whole fish is nicely charred and cooked through.
Serve with the smashed cucumber salad.
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