Red Mullet Sashimi Recipes

Steps:

• Slice the fish thinly, but not wafer thin, and put into a bowl. Add a pinch of salt and squeeze in the lime juice (tip: if you roll and press the lime, you get more juice). The acid of the lime cooks the fish, so you will see it change colour.
• Remove the seeds from the pomegranate by bashing the back of each 1/2.
• Lay the fish on a plate, and from a height sprinkle on the lime zest and scatter over the pomegranate seeds. Use a sharp grater, such as a microplane, and grate the ginger over the top. To finish, drizzle over the oil and scatter on some small basil leaves.

Steps:

• Cut fish fillet into paper-thin slices using the usu-zukuri cutting technique: Place fillet horizontally on chopping board with skin side up and tail end to left, steadying that side with fingers of left hand. Hold very sharp, long, thin-bladed pointed knife so that the top, blunt edge is inclined sharply to the right and, from the left side of fillet, start cutting paper-thin slices. Keep the blade at an acute angle to achieve a clean cut across the grain. The fish is sliced in one drawing stroke. Let the weight of the knife do the work as you draw the blade back toward yourself. Keep fingers of left hand clear.
• Arrange fish slices on serving plate. On each slice dab a little grated garlic and place ginger spears and a few menengi or chives. Sprinkle sesame seeds over fish. Drizzle yuzu soy sauce over top of entire arrangement and garnish with carrot curl.
• Just prior to serving, heat the New Style Oil in a small frying pan until just before it begins to smoke. Pour it over fish slices and serve.
• This recipe may also be followed using shellfish, beef or tofu.
• Combine in small bowl.
• Combine in small bowl.

Steps:

• If your meat is not already minced, whiz it up in a food processor to the required consistency and place it in a bowl. Use the food processor to turn the slices of bread into bread crumbs. Add the bread crumbs, dried oregano, cumin, coriander, chile, rosemary, and egg to the minced meat and season with a good pinch of salt and a good twist of black pepper. Mix well, and with wet hands, roll, and pat into meatballs the size and shape you want. (These can be cooked straight away or put on greaseproof paper, covered with plastic wrap and refrigerated for up to 1 day.)
• Preheat the oven to 400 degrees F (200 degrees C/gas 6).
• Preheat a thick-bottomed casserole to a very hot temperature. Add 3 to 4 tablespoons of olive oil, swirl around the bottom of the pan, and add your meatballs. Fry them until they are brown all over, being careful not to break them up but just moving the pan around so that all sides of the meatballs get nicely colored.
• Meanwhile, to make your tomato sauce, fry the onion and garlic in a little oil. Add the dried oregano and tomatoes, rip in the basil leaves, season, and gently simmer for a few minutes. Turn the heat down, and pour over the meatballs with the mozzarella and grated Parmesan. Drizzle with olive oil and cook in the oven for about 15 to 20 minutes, until the cheese is golden. Serve with the cooked and drained spaghetti.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Slash the red mullet through the flesh to the bone 3-4 times on each side. Mix the chopped tarragon with 2 tbsp of the oil and the garlic, season lightly, then brush over the fish, taking care to push some of the tarragon into the slashes of the fish. Marinate for 10 mins.
• Put the pancetta and red onion into a large roasting tin, drizzle with remaining oil and cook in the oven for 5-7 mins or until beginning to soften. Arrange the fish on top and drizzle with the vinegar. Roast in the oven for 12-15 mins or until the fish is cooked; the eye will be white and the flesh will flake when prodded.