Barbecued Mullet stuffed with carrot, celery, coriander parsley and spices

BBQ'd mullet

BBQ’d mullet

People have a lot to say about Mullet – in Australia it is an inexpensive fish because people consider it too difficult to eat because of the amount of bones that the fish has. Those that are connoisseurs of seafood know better, they know that the time spent gently flaking a well cooked mullet is well worth it to get the pleasures of the delicate flavour and texture, especially when seasoned and cooked well!

The traditional egyptian way of cooking mullet is by barbecuing it, after having coated it in Raw Natural Bran. The Bran protects the fish while it is cooking so that the result is a succulent, fully flavoured sensational fish.

I hope you enjoy this recipe.

6 raw mullets, well cleaned and scaled
1 bunch parsley
1 bunch coriander
2 carrots greated
2 tomatoes diced finely
2 green capsicum diced finely
2 sticks celery diced finely
1 red onion diced finely
3 tsp cumin
2 tsp minced garlic
salt and ground pepper to taste

Raw Natural bran for bbq’ing

Post Marinade
3 cups warm water
3 tbspn mustard
2 tbspn cumin
1/4 cup white vinegar
1/4 cup lemon
salt and pepper to taste

1. Ensure all the mullets have been cleaned well inside and out, season the inside cavity with salt and pepper
2. Combine all the ingredients together to form a ‘salad’ and check for seasoning.
3. stuff the fish with the salad ingredients and dredge in raw natural bran
5. prepare a baking dish with the ingredients of the post marinade combined and mixed well, season to taste
4. BBQ the fishes until they are cooked
5. Once the fish is cooked, dredge in the post marinade and leave for a minute or so, then remove and set aside in a serving dish
6. Serve with onion rice and a crisp salad

Enjoy! Happy cooking xx

Stuffed fishes waiting to be cooked

Stuffed fishes waiting to be cooked

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