wp6e4fb020.jpg

Home
Snacks & Starters
Soups
Salads
Rice & Pasta
Breads

Fish
Meat
Poultry
Vegetarian Mains
Vegetables
Pastry

Baking - Cakes
Baking - Cookies/Biscuits
Deserts
Pesach Pages

Contact Me

Home

Fish

Baked Stuffed Carp

Baked Gefilte Fish


Goujons

Grey Mullet with Soy and Spice

Jewish Fried Fish

Mackerel with Cranberries

Morrocan Spiced Fishballs

Pollock stuffed with Parsley

Oriental Style Sea Bream

Fresh Salmon Fishcakes

Store Cupboard Salmon Fishcakes


Saloona - Spiced Fish (Salmon)

Simple Salmon Parcels with Orange

Smoked Salmon(Lox) & Cream Cheese Roulade

Smoked Salmon Soufflé

Smoked Salmon Pasta

Whole Spiced Sea Bass

Tilapia baked with Peppers

Tuna with Sherry Sauce

Sweet Yom Tov Fish in the Italian Tradition































(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.


THE SLOW COOKING CELIAC BY ANNE LUDER
Recipes for slow cookers + conventional methods - many suitable for Shabbat
Now available on kindle
TO ORDER AT AMAZON.COM CLICK HERE
TO ORDER AT AMAZON.CO.UK CLICK HERE

wp5f0b8632.jpg

Grey Mullet with Gluten Free Soy and Spice


I find quite a lot of fish bland especially when baked whole so I like to spice them up. This is one I serve with plain rice.

1 cleaned and gutted grey mullet (1- 1.5kg 2-3lb) or ask your fishmonger to fillet if you don’t like bones
1 chopped seedless green chili
Small piece of finely shredded ginger
12 spring onions (scallions)
½ tsp cumin
½ tsp coriander
2 star anise
10 stems coriander chopped
15cms (6inch) squirt tomato paste and 1 tbsp soy sauce to mix
¼ cup of dry white wine or sherry
Few splashes of gluten free soy sauce
4 courgette (zucchini) cut through the middle lengthwise
(you could also add some carrots batons if you like for colour and flavour)

I suggest you wear plastic gloves when handling the chili if you want to avoid skin contact with it

Cut all bar one of the spring onions into 3 equal pieces and chop the "one" into small dice. Combine spring onion dice with chilli, ginger, spices, coriander, soy and tomato paste. Stuff this mixture inside the mullet.

Place fish in a dish, pour over the rice wine, extra soy and leave to marinade (you will need to keep the marinade after) for about an hour

Preheat the oven to 175ºC Fan, 190ºC. 375ºF, Gas Mark 5, Moderately hot oven.

Arrange the remaining spring onions in a dish so that the fish can rest on top, add fish and surround with the courgette, pour over the reserved marinade and cover the dish with lid or foil. Cook for about 35-45 minutes in the oven until fish cleanly leaves the bone.