Baked Stuffed Mullet Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2: Large, beautiful, fat Mullet
250 gram: Spaghetti, cooked
1: Onion,
2: Bay leaves,
2 tbsp: Tomato paste,
1 tsp: Sugar,
1 Clove: garlic, crushed and
_ chopped,
1 Small: Capsicum, (green
_ pepper), chopped
1 1/2 tbsp: Parsley, chopped
2 Sticks: Celery, chopped
_ finely,
1/2 tsp: Ginger,
1/2 tsp: Basil,
Salt and pepper,
2: dr Tabasco sauce,
1 tbsp: Olive or vegetable oil,
Oyster sauce, optional
Directions:
Prepare mullet for baking by removing backbone, leaving it flat,
ready for stuffing, sewing or tying up. Make sure fish is cleaned,
scaled and washed thoroughly with black parts rubbed off. Remove as
many bones as possible.
Combine stuffing ingredients and add oil. This keeps spaghetti
workable (soft) with other ingredients.
Fill fish with stuffing. Tie securely, use small skewers or sew up
sides of fish where necessary. Place fish on oiled baking dish and
place in hot oven. Reduce heat and cook slowly for 30-45 minutes,
according to fish size. Test to see if cooked. When cooked, remove
from oven and when cool enough to handle, remove string or other
securing device. This fish can be glazed with geletine or oyster
sauce.
Decorate with flair. This dish is very nice served with baked,
seasoned tomatoes topped with buttered breadcrumbs, onions and
braised celery.
From " Doyles Fish Cookbook - Definitive guide to cooking fish and
seafood in Australia"
Typed by Vicki Crawford - Australia
Source from luhu.jp
ready for stuffing, sewing or tying up. Make sure fish is cleaned,
scaled and washed thoroughly with black parts rubbed off. Remove as
many bones as possible.
Combine stuffing ingredients and add oil. This keeps spaghetti
workable (soft) with other ingredients.
Fill fish with stuffing. Tie securely, use small skewers or sew up
sides of fish where necessary. Place fish on oiled baking dish and
place in hot oven. Reduce heat and cook slowly for 30-45 minutes,
according to fish size. Test to see if cooked. When cooked, remove
from oven and when cool enough to handle, remove string or other
securing device. This fish can be glazed with geletine or oyster
sauce.
Decorate with flair. This dish is very nice served with baked,
seasoned tomatoes topped with buttered breadcrumbs, onions and
braised celery.
From " Doyles Fish Cookbook - Definitive guide to cooking fish and
seafood in Australia"
Typed by Vicki Crawford - Australia
Source from luhu.jp