Being the son of one of the first spear-fishermen in Weymouth, I was brought up eating every fish imaginable, including the grey mullet. Slowly over time the grey mullet received bad press because of their love of estuaries, especially feeding in big shoals around sewage outlets!!! I still fished for them because of their fighting qualities, but the thought of eating one was now well off the radar.

Grey Mullet
I recently had a conversation with Brett Sutton (The Eastbury Hotel, Sherborne) on Twitter about the much maligned mullet. Brett argued that they tasted fine, but I still couldn’t get the idea of eating them! Not until a fellow mullet cynic said that they had eaten BBQ’d mullet without knowing it was mullet and really enjoyed it, I needed that recipe!

Using Tom’s recipe (see below) I cooked one fillet of a grey mullet (speared a long way from any sewage outlet!) and instead of BBQ’ing I just cooked it on a griddle, served with a black bean sauce and rice. I was surprised that I could still taste fish through the real powerful flavours of the marinade and I really enjoyed the whole meal – I was amazed. I can now start exploring other ingredients to marinade this fish, so Mr Mullet beware – I’m after you now!!

serves 2

1 fillet of grey mullet (boned, skinned and the red muscle removed, then cut into 8cm chunks (approx))
Thumb nail sized piece of finely grated ginger
1 finely grated clove of garlic
1 green chilli finely chopped
two tablespoons soya sauce
1 teaspoon of sesame seed oil

cut the mullet fillet in chunks & marinade for two hours (seems a long time but it can handle it)
fry on a griddle until cooked
serve with black bean sauce and rice, garnished with spring onions


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