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Red mullet with sweet chile sauce recipe

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Adjust Servings:
4 Red Mullet fillets, about 5 ounces each, scaled
Olive Oil
1 Lime
For the Crust
5 ounces skinless Peanuts
1 tsp dried Chilli Flakes
Sea Salt
Small handful of Cilantro , leaves chopped
2 Egg , beaten
Dash of Fish Sauce
For the Sweet Chile Sauce
2 Red Chillies , seeded and finely chopped
2 Garlic cloves, peeled and sliced
Pinch of Sea Salt
1 Tbsp Sugar , plus more if needed
2 Tbsp Fish Sauce
1 Tbsp Rice Vinegar
3 Tbsp Olive Oil
3 Scallions , trimmed and chopped
Handful of Cilantro , leaves chopped
1 Lime Juice

Red mullet with sweet chile sauce recipe

  • Serves 4
  • Medium


  • For the Crust

  • For the Sweet Chile Sauce





First make the sweet chile sauce. Place the chiles in a mortar with the garlic, salt, and sugar. Pound until smooth. Add the fish sauce, rice vinegar, and olive oil, and mix with a spoon. Stir in the scallions, cilantro leaves, and lime juice. Taste and adjust the seasoning, adding more sugar if necessary. Pour into a serving bowl.


To make a crust for the fish, place the peanuts, chile flakes, and a good pinch of salt in a mortar. Pound until they look finely chopped but not powdered, then mix in the cilantro leaves. Scatter onto a plate or into a shallow bowl, and place the beaten eggs on a separate plate or in a shallow bowl. Season the eggs with a dash of fish sauce and a pinch of salt.


Dip the fish skin side down into the egg. Shake off any excess egg wash, then dip into the peanut mixture, coating the skin with a layer of peanuts. Repeat until all the fillets are coated on one side.


Add a little oil to a hot frying pan and fry the seasoned fillets over medium heat, crust side down, for 2–3 minutes until the crust is golden and the fish is half cooked. Turn and cook for an additional 1–2 minutes, basting as you cook. Remove from the heat and finish with a fresh squeeze of lime juice over each fillet.


Spoon the chile sauce over the fish to serve.


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