2000s Recipes + Menus
Red Mullet with Orange and Ginger
Serves2
- Active Time:20 min
- Start to Finish:40 min
February 2008
While red mullet is Marco Pierre White's first choice for this dish, any small, whole, firm-textured fish will work well.
- 1/4 teaspoon coriander seeds
- 3 navel oranges, at room temperature
- 2 tablespoons extra-virgin olive oil
- 2 whole star anise
- 1 (2-inch) piece peeled ginger, cut into fine matchsticks
- 1 1/4 cups peanut oil
- 2 (8- to 12-oz) whole red mullet, cleaned, with head and tail intact
- Sea salt for sprinkling
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Garnish:
cilantro sprigs
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Toast coriander in a dry small heavy skillet over medium heat, shaking skillet occasionally, until fragrant and a shade darker. Transfer to a cutting board and coarsely crush with side of a large knife.
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Juice enough oranges (1 to 2) to get 2/3 cup juice.
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Boil juice in a small heavy saucepan, stirring occasionally, until slightly syrupy and reduced to about 1/4 cup, 12 to 15 minutes. Transfer to a bowl and stir in olive oil, star anise, and crushed coriander.
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Meanwhile, cut peel and all white pith from remaining orange with a sharp paring knife, then cut segments free from membranes.
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Put ginger in a small skillet with enough cold water to cover. Bring to a boil and boil 2 minutes, then drain.
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Heat peanut oil in a 12- to 14-inch heavy skillet over medium-high heat until it shimmers.
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Meanwhile, pat fish dry and sprinkle with 1/4 teaspoon salt (total), then fry, turning once, until golden-brown and just cooked through, 4 to 8 minutes total (depending on size of fish). Serve topped with orange segments and ginger, drizzled with orange sauce, and sprinkled with sea salt.
- Keywords
- marco pierre white,
- seafood,
- web-exclusive recipes,
- orange,
- fruit
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