Red Mullet with Spicy Soy Glaze
2 medium size red mullet
salt and pepper
red pepper, juliened
distilled white vinegar
salt and sugar
Spicy Soy Glaze
1/2 teaspoon vegetable oil
1/2 cup soy sauce
1/4 cup water
3 tablespoons sugar
2 tablespoons plum sauce
1 tablespoon finely grated peeled fresh gingerroot
2 teaspoons minced garlic
1/4 teaspoon dried chillie flakes
1 tablespoon fresh lime juice
1/2 teaspoon freshly grated lime zest
In a heavy saucepan cook shallots in oil over moderate heat, stirring, until softened, about 3 minutes. Stir in soy sauce, water, sugar, jam, ginger, garlic, and chillies and simmer, stirring occasionally, until reduced to about 3/4 cup, about 20 minutes. Stir in lime juice and zest.
In a non-stick skillet heat 1/2 teaspoon oil over moderately high heat until hot but not smoking and sauté the fish, until skin is golden brown, about 1 minute. With spatula turn fillets over and sauté until golden, about 30 seconds more. Transfer fish to a non-stick baking pan. Bake fish in middle of oven until just cooked through, about 3 minutes.
While fish is baking, in a large non-stick skillet heat 1/2 teaspoon remaining oil over moderately high heat until hot but not smoking and sauté carrots until barely tender, about 2 minutes. Add remaining 1/2 teaspoon oil, bell pepper, and sauté vegetables, stirring, until just tender, about 30 seconds. Transfer sautéed vegetables to a bowl and toss with coriander, vinegar, and salt and pepper to taste.
drizzle soy glaze over fish and vegetables and serve it with rice.
Lauren Wood - Fallen