Camden New Journal - Reciepe for Grey Mullet Thai Style By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 1st August 2008

Clare Latimer's recipe for
Grey Mullet Thai Style

Grey Mullet Thai Style
Here is my version of the dish I had at the Three Crowns Inn.
I used sea bream so choose a white fish that is available at the fishmongers. I also used smoked garlic from the Farmer’s Market which gave a good flavour. I would serve with a green vegetable and rice, which would soak up the lovely juices.

Ingredients
Little Olive oil
Two portions grey
mullet (or other white fish), filleted
One clove garlic, peeled and thinly sliced
One teasp fresh grated ginger
One stick lemon grass
Sprinkling of mild chilli powder
Juice of one lime
One teasp soy sauce
Salt and freshly ground black pepper.

Method
Serves two
Preheat the oven 200C 400F, gas 6.
Lay out two pieces of foil that will hold the fillets of fish. Rub a little olive oil over the base.
Put the fish fillets on the foil and top each one with the rest of the ingredients.
Wrap them up to make an airtight parcel and carefully place on a baking tray without puncturing the foil.
Put in the oven for about 20 minutes or until the fish is cooked. It will steam and show fish juices when it’s done.
Unwrap the parcels and serve.

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