Pan Fried Red Mullet with Saffron Rice Pilaf
- Prep Time:
- Cook Time:
- Ready Time:
- 3 red mullet filets, about 2oz each, filleted (skin on)
- 2 tbsp plain flour
- ½ tsp ground cumin
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- Sea salt and black pepper
- 2-3 tbsp olive oil
- Toasted pine nuts
FOR THE SAFFRON RICE PILAF:
- 4 tbsp olive oil
- 2 large onions, peeled and finely sliced
- 10½ oz long-grain rice
- 5 oz hot chicken or veg stock
- Pinch of saffron strands
- 2½ oz pine nuts, toasted
Check the fish filets for small bones, removing any with kitchen tweezers, and set aside at room temperature.
For the pilaf, heat half the olive oil in a heavy-based saucepan. Add the onions with a pinch each of salt and pepper and sauté for 5-6 minutes until starting to soften. Add the remaining oil and tip in the rice. Stir well and cook, stirring, for a minute, then add the stock and saffron.
Bring to a simmer, cover and cook for 8-10 minutes, until most of the stock has been absorbed. Turn off the heat and leave the rice for 5 minutes.
About 5 minutes before the rice is ready, cook the fish. Season the flour with the cumin, ginger, cinnamon and salt and pepper, and use to coat the fillets.
Heat the olive oil in a wide frying pan until hot. Fry the fillets for 1½-2 minutes on each side until golden brown and just cooked through, push down on the filets to make sure the skin is going to crisp nice I used a weight to help mine as seen in the photo.
Serve the fish on the saffron rice with a generous drizzle of vinaigrette and watercress , scatter over the pine nuts over the plate. This is F'ing delicious and definite a different way to do red Mullet.