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Baked Stuffed Mullet

Ingredients

2 large, beautiful fat mullet
250 g spaghetti, cooked
1 onion
2 bay leaves
2 tablespoons tomato paste
1 teaspoon sugar
1 clove garlic, crushed and chopped
1 small capsicum (green pepper) chopped
1 tablespoons parsley, chopped
2 sticks celery, chopped finely
teaspoon ginger
teaspoon basil
Salt and pepper
2 drops Tabasco sauce
1 tablespoon olive or vegetable oil
Oyster sauce (optional)

Details

Serves: 4


Method

Prepare mullet for baking by removing backbone, leaving it flat, ready for stuffing, sewing or tying up. Make sure fish is cleaned, scaled and washed thoroughly with black parts rubbed off. Remove as many bones as possible.


Combine stuffing ingredients and add oil. This keeps spaghetti workable (soft) with other ingredients. Fill fish with stuffing. Tie securely, use small skewers or sew up sides of fish where necessary. Place fish on oiled baking dish and place in hot oven.


Reduce heat and cook slowly for 30-45 minutes, according to fish size. Test to see if cooked. When cooked, remove from oven and when cool enough to handle, remove string or other securing device. This fish can be glazed with gelatine or oyster sauce.

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