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Let’s Just Mullet Over

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CATEGORY CUISINE TAG YIELD
Grains, Vegetables, Eggs Thai Ready stead, Emp 2 servings

INGREDIENTS

1 Cucumber
1 lg Grey mullet fillet
Zest and juice of 1 lime
Zest and juice of 1 lemon
3 Shallots
4 Thai chillies; seeded and finely
; chopped
1 Clove garlic
3 1/2 tb Olive oil
225 g Young leaf spinach
2 tb Vegetable oil; plus extra for deep
; frying
115 g Self raising flour
1 tb Chopped fresh coriander
1 Egg; beaten
1 pn Freshly grated nutmeg
Salt and freshly ground black pepper
Chopped chives; to garnish

INSTRUCTIONS

1 Cut half the cucumber into very thin slices and chop the remainder. Cut
the fish in half and, using a sharp knife, cut one piece on an angle into
very thin slices.
2 Arrange the fish slices in a single layer on a plate, squeeze over the
lime and lemon juice, season, then allow to stand until the fish becomes
opaque.
3 Cook two shallots in a small pan of boiling water for about 5-8 minutes,
or until tender. Finely chop the remaining shallot and place in a mini food
processor with the chopped chillies, lemon and lime zest, garlic and
chopped cucumber. Blitz until finely chopped then stir in 1 tbsp olive oil
and season.
4 Heat 1/2 tbsp olive oil in a wok, add the spinach and cook quickly to
wilt down. Tip the cooked spinach into a colander and squeeze out excess
liquid.
5 Heat 2 tbsp vegetable oil in a frying pan. Drain the boiled shallots very
well then carefully add to the pan and cook until golden brown on all
sides.
6 Fill a deep pan one third full with vegetable oil and heat. Place the
flour in a bowl then beat in enough water to make a batter.
7 Stir in the chopped coriander. Dip the remaining piece of fish in batter,
coat then deep fry until cooked through, crisp and golden. Drain on kitchen
paper.
8 Add the spinach to the beaten egg with grated nutmeg and mix together.
Heat 1 tbsp olive oil in a small frying pan, pour in the spinach mixture
and flatten down then cook over a low heat until set. Turn the spinach cake
over and cook the other side. Turn the cooked cake out and cut into wedges.
9 Arrange the overlapping fish and cucumber slices on a plate, drizzle over
1 tbsp olive oil, season, then decorate with chopped chives.
10 Serve the deep fried fish on another plate with the spinach cake,
shallots and cucumber relish.
Converted by MC_Buster.
Per serving: 395 Calories (kcal); 40g Total Fat; (88% calories from fat);
4g Protein; 7g Carbohydrate; 94mg Cholesterol; 33mg Sodium Food Exchanges:
0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit;
7 1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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