Thai Red Mullet with Coconut Rice
A quick and flavourful dish that’s ideal for midweek meals. The delicate texture of red mullet works beautifully with Thai spices and creamy coconut rice. Simple, satisfying, and full of fresh flavour.
⏱️ Prep Time: 10 minutes 🔥 Cook Time: 15 minutes 💡 Difficulty: Easy
Ingredients
- 1 pack of Hamiltons Fish red mullet fillets (2 portions)
- 2 tbsp red Thai curry paste
- Rice (enough for 2 people)
- 150ml coconut milk
- 150ml water
- Fresh chopped coriander
- Lime wedges
Method
- Preheat your grill to high.
- Cut a few slashes into the skin of the red mullet fillets and rub Thai curry paste into the cuts.
- Lightly oil a baking tray and place the fish skin-side up. Brush the tops with a little oil.
- Grill for 3–5 minutes until the skin starts to crisp, then transfer to a 180°C oven to finish cooking for about 5 minutes or until cooked through.
- While the fish cooks, simmer the rice in a mix of coconut milk and water (1:1 ratio) until tender.
- Serve the fish over the rice, topped with chopped coriander and lime wedges.
Serving Suggestion
Add a simple cucumber salad or stir-fried greens on the side for a complete Thai-style supper.
Order your fresh red mullet from Hamiltons Fish and bring this recipe to life — we deliver fresh fish nationwide.
