130: A salad of red mullet with lime and ginger, p246

Delicious! What a weekend for food! Along with the clams, I also purchased two red mullet from Sandy's. Quite pricey, and with four red mullet recipes in the book to get through, lets hope red mullet doesn't have a short season...

I was a bit nervous about this one, and probably will be about all the red mullet recipes actually, it being pricey and me not having cooked it before - it's a bit worrying, trying not to ruin it! However, this was easy peasy, and the fish took 2-3 mins on each side in a pan before it was cooked just so - was very pleased! The 'salad' comprised a cooked up Vietnamese style mixture of thinly sliced carrot and onion, with allsorts of lovely flavours - the lime juice, chilli, white wine vinegar, ginger and star anise being particularly notable. It went beautifully with the fish, which was meaty enough to hold it's own against the salad, yet delicate at the same time. And again, T, who I expected to leave most of the salad (not liking carrot or onion much, in any form), cleaned his plate!